Ukha from the Ridges of Red Fish
by Editorial Staff
Ukha from the ridges of red fish is a rich first dish, which turns out to be not only tasty and healthy but also relatively budgetary.
Cook: 25 minutes
Servings: 4
Ingredients
- Red fish ridge – 1 pc.
- Potatoes – 2-3 pcs.
- Tomato – 1-2 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Bay leaf – 2 pcs.
- Salt – 0.5 teaspoon
- Chili pepper – optional
- Greens to taste
How to cook fish soup from the ridges of red fish:
Directions
- Place the fish in a saucepan or cauldron.
- Cut the potatoes into large cubes. Small carrots and onions. Pour everything into the cauldron.
- Add bay leaves, salt, and chili (unless children will eat this soup).
- Pour in hot water, place the saucepan on the stove and bring the contents to a boil. Use a slotted spoon to remove the resulting foam and reduce the heat to medium. Cook the red fish soup with vegetables for 15 minutes.
- At this time, cut the tomatoes into large pieces. Add them to fish soup.
- Rinse the herbs and chop them. It is best to use celery greens for the fish soup – it gives the first course a unique taste, but if you don’t have one, then use any greens.
- Boil the fish soup for another 5-7 minutes and turn off the heat. (In order for men to appreciate the whole taste of the fish soup, it is recommended to pour 50 g of vodka into it and cover the pot (cauldron) with a lid so that the alcohol dissolves in the liquid and the ear is infused. But only if the first course is eaten by adults!)
- Pour hot fish soup from the ridges of red fish into portioned plates, put fish pieces, vegetables there and serve with hot chili peppers, garlic, or other spicy spices and seasonings.
Enjoy your meal!
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