CLEAR RUSSIAN FISH SOUP What you need to prepare a delicious and rich fish soup? Of course, a fish. I have a wels catfish – we will cook ukha. We need: 1.2 kg catfish, 700 grams potatoes, 150 grams carrots, 150 g onions, parsley root, fresh greens and spices. Cooking! I brushed my catfish. Head, fins and tail are put into a pan with water. Add the bay leaf and peppercorns. We cook the broth on medium heat. We will cook the potatoes in another pan. Cut the potatoes into cubes. Shift the potatoes into the pan. Chop the onion. Add the onion to the potatoes. Rub the carrots on a coarse grater. Finely chop the parsley root, so that it is thoroughly cooked. Add parsley root into the pan. Remove the skin from the fish. It should easily come off as a stocking. Broth boiled. Reduce the fire to a minimum. Add 1 tablespoon of salt. If the salt is not enough, then you can add the salt into the finished ukha. In the process of cooking broth, remove the foam. Cut the fish into small pieces. Put catfish on vegetables. Add a little water for vaporization. Cover with a lid and cook on medium heat. Cook until the termokontroller`s arrow reaches the middle of the green sector. Arrow of termokontroller reached the middle of the green sector. Turning off the heat and leave under the lid closed for 10-15 minutes. The broth is ready. It was preparing for 30 minutes. Turning off the heat. Remove the head and fins. It has been 15 minutes. Open the lid. Pour the broth into the pan through a sieve. Bay leaf and pepper did not fall in our soup. Turn on medium heat and bring to a boil. Soup boiled. You can taste and add salt. Mix. Turning off the heat, cover with a lid and leave for 10 minutes to infuse. Ukha is ready! We will taste! Vegetables, fish piece and broth. Sprinkle with dill and parsley. Add the pepper. Soup can be brought to the table. Remember Krylov’s fable “Demyan’s ukha”? What an ukha! Very fatty:
As if she was covered in amber.
Eat it, my nice little friend!
Here a bream, a giblets, a piece of catfish! .. Cook with pleasure and enjoy! TASTY DIALOGUE WITH ELENA BAZHENOVA