What kind of fish to cook fish soup in a cauldron?

Photo @beregmorya.pro

Ukha is a collective name for a variety of fish soups in Russian cuisine. There are red, black, white and triple fish soup, which differ in the set of fish used in the dish.

There are such types of fish soup as sweet (it has a lot of carrots), baked fish soup (with eggs) and even crayfish fish soup. Plus, some regions of Russia have their own local recipes - for example, Arkhangelsk, Pskov and Volga fish soup.

With such a variety of recipes, it is not surprising that numerous types of fish can be used for fish soup. And although there are options even with dried and salted fish soup, in classic versions the fish soup is prepared exclusively from the fresh catch.

• FAQs What to take with you on fishing besides a fishing rod? 10-point checklist

In past centuries, fishermen especially loved fish soup from sterlet and sturgeon, but today it is prohibited to catch these fish in natural reservoirs due to their rarity, and such fish soup can only be prepared from the catch on special “farms” - artificial lakes where sturgeon are raised for fishing.

So which legal fish are best suited for classic fish soup? Here are the four best options:

• zander;
• perch;
• ruff;
• whitefish.

Fish soup is also good from fish such as:

• asp;
• carp;
• chub;
• crucian carp;
• carp;
• rudd

And although this soup can be prepared from almost any fish that you are lucky enough to catch, there are several species that experts categorically do not recommend using in classic fish soup. These include:

• roach;
• bream;
• gudgeon;
• bleak;
• vobla;
• ram;
• mackerel;
• saberfish;
• bulls.

If you are a fan of sea fishing, then here are the varieties suitable for fish soup:

• cod;
• halibut;
• sea ​​bass.

Fish soup in a cauldron over a fire: a simple recipe

Photo @bellaastra8

Ingredients

• 1.5 kg of fresh fish;
• 3-4 medium potatoes (preferably young ones);
• 1 medium onion;
• 2 carrots;
• 2-3 liters of water;
• Seasonings to taste.

How to cook

1. Boil the vegetables. First, place the potatoes in boiling water with salt and wait until the water boils again, skimming off any foam that appears. Then add carrots, cut into large circles, and a whole peeled onion.
2. When the potatoes begin to pierce slightly, place the gutted fish in the water. We remind you: small ones - whole, large ones - cut into several pieces.
3. After about five minutes, add spices. Stir the fish soup and let it cook for another 5-8 minutes until the fish is completely cooked.
4. Remove the cauldron from the heat, cover with a lid and wait. For now, you can chop some fresh herbs - onion, dill or parsley, and then let everyone add it to their fish soup to taste. Don't forget to also cut the lemon into quarters (no need to chop) so that everyone can squeeze and throw a quarter on their plate.

Salmon soup on fire

Required ingredients:

• 1 kg fresh salmon
• 3.5 liters of water
• 5-7 potatoes (to taste)
• 1 medium carrot
• 2 large onions
• half a tablespoon of salt
• 1 pinch ground pepper
• half a bunch of dill or parsley (to taste)
• 2 bay leaves
• 2 tablespoons alcohol (or vodka)

Preparation: fill the cauldron with water and place on a medium fire, then take care of the fish - thoroughly clean it of scales, gut it, the head and tail will be used exclusively for the broth, the rest is the meat component of the dish. Therefore, divide the body into portions.

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Prepare the vegetables: potatoes and carrots should be peeled and chopped. After the water boils, put the head and tail in there, add salt and cover with a lid; as soon as the water reaches a boil, be sure to skim off the foam.

The fish should boil for about 10 minutes, after which it must be removed from the fish soup and discarded (the head and tail are placed in the fish soup solely to impart a unique aroma). Throw portioned pieces of salmon fillet along with vegetables into a cauldron and bring to full readiness over the coals.

Once the dish is ready, add all the necessary spices. Immediately after removing the fish soup from the coals, you can add 2 tablespoons of alcohol to the total amount in the cauldron. This is done to increase the temperature and add special piquancy to the dish.

Double ear

Photo @sweet_tomato_youtube

Ingredients

• 1.5 kg of large and small river fish;
• 2-3 liters of water;
• 4 medium potatoes;
• 1 onion;
• 2 carrots;
• salt;
• Bay leaf;
• black pepper;
• fresh herbs to taste.

How to cook

1. Clean, sort and gut the fish.
2. Place the small change wrapped in gauze into cold water and boil it for 5-7 minutes, then take it out and throw it away.
3. Place pieces of large fish into the cauldron and continue cooking, remembering to remove the foam.
4. Add vegetables shortly after the fish. If the potatoes are young, you don’t even need to peel them, but simply rinse them thoroughly. Cut the carrots into large circles, and just peel the onion.
5. When the potatoes begin to be pierced with a fork, add salt, pepper and bay leaf to the cauldron.
6. Infuse the fish soup under the lid and serve, garnished with chopped herbs.

Carp soup on fire

Not a traditional three-stage, but very appetizing carp soup is cooked in a cauldron or kettle over a fire. This dish is prepared quickly; carp soup can be prepared at the dacha or outdoors.

Cooking time – 40 minutes.

Ingredients:

• carp – 2.5-3 kg;
• carrots – 3 pcs;
• onion – 2 pcs;
• millet – 100 gr;
• potatoes – 8 pcs;
• black peppercorns;
• Bay leaf;
• salt;
• greenery.

Preparation:

1. Clean the carp, wash and cut into pieces.
2. Pour water over the fish in the cauldron. The water should slightly cover the carp.
3. Place the pot on the fire and add salt.
4. Add 3-4 liters of cold water when the broth boils.
5. Place onions and spices in a cauldron.
6. Cut the potatoes into strips or cubes.
7. Chop the carrots into strips.
8. Throw vegetables and millet into a cauldron into boiling broth.
9. Cook for 20-25 minutes.
10. Before serving, add greens to the ear.

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Royal ear

Photo by @ganskitchen

And “for dessert” we have prepared for you an unusual recipe for fish soup over a fire in a cauldron with a telling name. Why royal? Now you will understand.

Ingredients

• small river fish;
• potato;
• onion;
• carrot;
• salmon head;
• salmon fillet;
• claws and necks of crayfish;
• tomato;
• fresh herbs;
• 100 g vodka.

How to cook

1. Boil the trifle as described in the previous recipe.
2. Add vegetables and wait until the broth boils.
3. Place the salmon head in the cauldron for 10 minutes, then remove it and add fillet and crayfish to the soup. Cook for about 10 minutes, stirring occasionally.
4. After 10 minutes, salt and pepper the fish soup and put coarsely chopped tomato in it.
5. After another five minutes, add vodka, stir and cook the fish soup for another couple of minutes.
6. Wait for the soup to brew and enjoy your royal meal!

• Author: Maria Minaeva

Homemade soup

For homemade fish soup we will need the following components:

• fish;
• potatoes (to taste);
• 3 pieces of carrots;
• 8 liter cauldron;
• millet – 150 grams;
• bulb;
• 50 grams of lard;
• spices;
• greenery;
• vodka – 50 grams.

To make the fish soup on the fire rich, it is recommended to use several types of fish.

Fatty fish soup is obtained from silver carp, catfish, tench and carp. The lean version will come from pike perch, perch, and bream. The best option is to put both lean and fatty fish.

One liter of water should contain about 350 grams of fish; you can take a little less if the fish is fatty. A catfish head is good for making fat. However, this will require removing the gills. And we talked about how and what to catch catfish quite recently.

How to prepare fish soup at home is as follows:

• First, a fire is lit and a tripod is placed. A cauldron half filled with water is placed on it.
• Next, peel and cut the potatoes into cubes and place them in a cauldron for 15 minutes. Then the carrots, cut into circles, are used.
• Next, millet is poured. You can also use rice, but then it is placed together with potatoes.
• Then the bulb is cleaned, an incision is made on it crosswise and it is placed in the ear.
• Then water is added and you can add salt.

Important! The fish will take some of the salt - this must be taken into account

Now it's time for the main ingredient.

The fish is cut into 7 cm pieces. Then they are thrown into a cauldron. Lard, cut into 1-centimeter pieces, mixed with herbs, also goes there. Cook the fish for about 10 minutes. Then 50 grams of vodka is added to the ear - this is necessary in order to remove the smell of mud. The vodka itself will evaporate in a minute. After the broth is cooked, you can add spices, salt and bay leaf. Try the fish soup first: if there is a lot of salt, add water. In this case, you will have to bring the broth to a boil again. Then the cauldron is removed and covered with a lid. Wait 15 minutes for the soup to brew and serve.

• Now it's time for the main ingredient. The fish is cut into 7 cm pieces. Then they are thrown into a cauldron. Lard, cut into 1-centimeter pieces, mixed with herbs, also goes there.
• Cook the fish for about 10 minutes. Then 50 grams of vodka is added to the ear - this is necessary in order to remove the smell of mud. The vodka itself will evaporate in a minute.
• After the broth is cooked, you can add spices, salt and bay leaf. Try the fish soup first: if there is a lot of salt, add water. In this case, you will have to bring the broth to a boil again.
• Then the cauldron is removed and covered with a lid. Wait 15 minutes for the soup to brew and serve.