Carp Ukha
by Editorial Staff
Carp fish soup is a delicious and aromatic first dish that will surely immerse you in the atmosphere of a warm summer holiday on the river bank. The recipe is very successful, the ear is rich and satisfying. Try to cook!
Cook: 1 hour 30 mins
Servings: 6
Ingredients
- Fresh carp – 1.6 kg
- Potatoes – 500 g (3 pcs.)
- Carrots – 130 g (1 pc.)
- Onions – 150 g (1-2 pcs.)
- Garlic – 2-3 cloves
- Bay leaf – 5 pcs.
- Peppercorns (mix: black, white, red) – 15-20 pcs.
- Vodka – 40-50 ml
- Fresh dill – 3-5 branches
- Fresh parsley – 3-5 branches
- Salt to taste
Directions
- We prepare products.
- We clean the fish of scales and entrails, remove the gills. Separate the head and tail. Rinse thoroughly.
- We put the head and tail of the fish in an enamel saucepan (or other non-oxidizable dish) and pour 2 liters of water. We put on heating.
- Bring to a boil and carefully remove the resulting foam. Salt. Cook over low heat for 25 minutes.
- At this time, we clean the vegetables and rinse the herbs.
- Cut the potatoes into medium cubes.
- Cut the onion into quarters.
- Cut the carrots into semicircles.
- After a while, we take out the head and tail of the fish from the pan, they are no longer needed. Strain the broth and return to the pan.
- Put chopped vegetables into the broth. Cook for 5 minutes.
- Cut the fish (the rest) into small pieces. Rinse thoroughly.
- Put the chopped fish in a saucepan and cook for 25 minutes over low heat.
- Pour in vodka 5 minutes before readiness and add salt if necessary.
- Then turn off the heating, cover the pan with a lid and let the ear brew for 15 minutes.
- Let’s prepare a lek for serving. To do this, we pass the garlic through a press or rub it on a fine grater and put it in a deep bowl.
- Pour 1 ladle of hot broth. We also let it brew.
- Grind parsley and dill.
- Carp fish soup is ready. Serve with herbs and garlic lek.
Enjoy your meal!
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