Salmon, carp, crucian, perch fish soup - cooking recipes

Ukha is an ancient Slavic dish based on fresh fish. Cook for a long time, but it is popular in our time. The top of the leadership in taste characteristics is white ear. It is customary to cook from ruff, perch, or perch. The second position belongs to the black ear, for the preparation of which the chub, beluga, carp, carp or crucian carp is used. The red ear closes the top three. It is based on stellate sturgeon, salmon, salmon, sturgeon.

Red fish soup recipes

Salmon soup

The uniqueness of the soup is that it has no analogues in other national cuisines. Wuhu is often called fish soup, this is not entirely correct, since it does not use flour, cereals and fried vegetables.

I use only tails, heads and trim salmon. The rest of the fish is salt.

  • salmon - 800 g
  • onions - 2 pcs.
  • carrot - 1 pc.
  • Potatoes - 3 pcs.
  • greens, bay leaf, pepper
  1. I put a pot of water on the tile.While the water boils, thoroughly wash the salmon. I do not use aluminum dishes for cooking soup, since the combination of fishy taste and aluminum gives rise to a metallic taste.
  2. I always try to make the broth clear. To do this, first let the water boil, add salt and only after I put the fish.
  3. After boiling the broth, I remove the froth and send onions and peppers to the pan. Be sure to turn down the fire.
  4. The cooking time is determined by the eyes of the fish - they should turn white. Fish is cooked no more than 20 minutes.
  5. I clean the potatoes and cut into large cubes. I clean carrots and cut them. If there is a grater on hand, you can use it.
  6. I remove the finished fish from the pan, let it cool and separate the meat from the bones. I filter the broth, return it to the pan, add potatoes, carrots and boneless fish. I put a little noble laurel in the pot with a soup. Cook until cooked potatoes.
  7. Ready treat insist about 20 minutes. Greens put directly in the plates with the soup.
Video recipe

In our regions, salmon has to buy. If you can afford it, be sure to cook the salmon soup. She will appreciate the unusual taste.If you want a little variety, shake some boiled eggs in a pan with boiling ears and mix it quickly. The result is a satisfying chat.

Recipe for red salmon soup

  • salmon - 1 kg
  • water 2.7 l
  • potatoes - 6 pcs.
  • carrots - 1 pc.
  • Onion - 1 pc.
  • bay leaf, pepper, herbs and salt
  1. I prepare the fish. From salmon I take out the insides, cut the fins, cut them into small pieces.
  2. The vegetables indicated in the recipe are washed, peeled, diced.
  3. I pour water into a saucepan, put it on the stove and let it boil.
  4. After boiling I put the chopped vegetables, add a little salt and pepper, boil for about 7 minutes.
  5. I add pieces of fish to the broth, reduce the heat to minimum and boil about a third of an hour until cooked.
  6. Before the end of cooking, I send a few bay leaves to the pot with the ear. I close the lid and leave for a few minutes.

Cooking salmon soup is not difficult. Before serving the fish soup on the table do not forget to put a little chopped greens in each plate. It will decorate the dish and make it more fragrant.

Recipes fish soup of river fish

Cook ear from carp

Ear of carp is not difficult to prepare.For comparison, it is much harder to cook it from sterlet. I cook fish soup from carp on a small fire, I do not cover the pot with a lid.

  • carp - 1.5 kg
  • Onion - 1 pc.
  • potatoes - 2 pcs.
  • small tomatoes - 8 pcs.
  • water - 2 l
  • greens, salt, pepper and bay leaf


  • garlic - 4 cloves
  • lemon juice - 50 g
  • vegetable oil - 100 ml
  1. I process the fish: I clean the scales, remove the entrails, wash well. Cut the carp into pieces up to 3 cm.
  2. I take a pot of 5 liters. I put in it diced potatoes, peeled onion and pieces of fish along with the head. Then pour water and set to prepare.
  3. I cover the dishes with a lid. After boiling water, I remove the lid, and reduce the fire to a minimum. I cook about 20 minutes. Then I examine the head of the fish. If the eyes got out and turned white, the ear is almost ready.
  4. Salt, add bay leaf, tomatoes, peppers and greens. If tomatoes are large, cut into parts. I cook about 10 minutes more. Tomatoes I mash in a plate, so that the fish broth gets a sour taste.
  5. Spread slices of boiled fish on a dish and pour garlic sauce, which is not difficult to cook.Garlic finely fray, gradually adding sunflower oil. At the end, pour in lemon juice.
Video recipe

I cook the prepared soup with chopped greens. If you do not like the sour taste, do not add tomatoes or reduce their number.

How to cook the ear of carp

Popular wisdom says - from a crucian it is impossible to cook a tasty fish soup. This is not true. The crucianfish cooks wonderful fish soup if the fish is fresh and cooked on a fire.

In my family they lead a healthy lifestyle and like to relax in nature. I often cook fish soup of crucians when we get to the river.

  • crucian - 1 kg
  • potatoes - 5 pcs.
  • bulb - 2 pcs.
  • parsley root
  • allspice
  • greenery
  1. I clean and gut carp, remove the insides, cut off the tails and fins. I rinse the pieces of fish well, put them in a saucepan and put them on the fire, pre-filled with water.
  2. While cooking crucian carp, I do vegetables. Onions and potatoes washed, peeled and diced. Be sure to watch the broth: take off the foam, add some salt and pepper.
  3. I send fragrant pepper, half of onion, bay leaf, chopped parsley root and potatoes into the pot with crucian carp.I cook about half an hour, constantly removing the foam.
  4. I take my ear off the fire and let it brew under the lid for 15 minutes.

Before serving, sprinkle with chopped greens. You will get a beautiful and fragrant dish, which is not a shame to present to guests or family members, especially if for the second meat.

Recipe for perch soup

An ear from a perch dish, created by Slavic culinary experts. According to sources, in the 12th century, soup was called all soups, regardless of the ingredients. Some varieties of ancient soup resembled modern compote.

  • perch - 1 kg
  • potatoes - 800 g
  • onion - 150 g
  • carrot - 150 g
  • greens, salt, bay leaf and pepper
  1. I clean the perch. Tail and head sent to a four-liter pot, pour water and boil for half an hour. After taking out, and filter the resulting broth.
  2. Peeled perch cut across the pieces into a length of 3 cm. Cut the onion and pass. I grate carrots and fry them.
  3. The washed and peeled potatoes are cut into cubes and sent to a saucepan with boiling broth, add pepper and salt. As soon as the liquid boils again, add the perch and cook for about 10 minutes.
  4. After adding the bay leaf, remove the pan from the heat and let the soup stand for about half an hour.

How to cook the ear at home

The most delicious ear cooked on the fire.This does not mean that it is impossible to cook at home.

In this recipe, add a little pearl barley, to get a rich and satisfying treat.

  • carp head - 3 pcs.
  • medium potatoes - 5 pcs.
  • Barley - 150 g
  • small carrot - 2 pcs.
  • large bow - 1 head
  • greens, pepper, salt, noble laurel
  1. I cook until ready to cook pearl barley and wash well.
  2. From carp heads I remove the gills and start to cook. Foam tidy skimmer.
  3. While broth is being prepared, I am engaged in vegetables. I clean and wash with cold water. Potatoes cut into cubes and throw in a saucepan. Salt
  4. After about 10 minutes, add the chopped onions and grated carrots. Stir and boil until cooked.
  5. At the end of cooking, add barley, greens, pepper and noble laurel to the pan. I turn off the fire and let the ear brew.

As you can see, for cooking you do not even need to fry vegetables and make a dressing.

How to cook the soup on the fire

Many are fond of fishing. Especially men who are happy to spend their free time on the shore of a picturesque pond.

The most suitable dish on fishing is an ear on a fire made from freshly caught fish.

  1. Carefully sort of caught fish. I choose the smallest fish and gut. I do not always clean, but I wash it out.
  2. I clean larger fish, gut it and cut it into pieces.
  3. Cooking broth from the little things. Before cooking, I put it in gauze and put it in water. The result is a broth, on the basis of which the ear is prepared. After cooking the broth small fish throw away.
  4. If the gauze is not there, I make the broth in a different way. I cook small fish for about half an hour. After I take the cauldron off the fire and wait until the trifle drops to the bottom. Then pour the broth into a different dish.
  5. In fish broth I put a couple of pieces of big fish and cook until ready. I remove the finished fish from the pot, and continue to cook the soup.
  6. The remaining pieces of fish are sent to the broth along with potatoes, greens, carrots and onions. If the ear turns thick, add a little water. It does not affect the taste.
  7. All the ingredients are well mixed and boiled for 40 minutes. Focusing on the readiness of vegetables.
  8. During cooking, I often do not mix it so that the fish do not fall apart, and instead of the soup there is no liquid porridge.
  9. To prevent the ear from burning, periodically I shake the cauldron. I do not cover the dishes with a lid, but take water from a spring.As a result, the dish absorbs the flavors of nature, and the taste becomes multifaceted.

Step-by-step video recipe fishing salmon from the head of salmon

I do not use dill and parsley to cook the soup on the fire. This green has a pronounced taste, which is easily interrupted by the aroma of fish.

Helpful Tips

I decided to finish the article with a few tips that will make your soup even tastier.

  1. There is a need to cook the ear from the pot, using wooden spoons.
  2. Fish is the main ingredient. Try to put as much fish as possible. With vegetables do not overdo it.
  3. In the finished dish, you can safely put salt and pepper. At the very end of cooking the soup, you can add a little noble laurel to the pot. Upon completion of the preparation it is recommended to remove it. Otherwise, the treat will be bitter.
  4. If the company consists mainly of men, add some vodka and a few embers from the fire to your ear. As a result, the alcohol will soften the bones, and the ember will bring the aroma of a fire, removing unpleasant odors.

Finally, I'll pay a little attention to spices and seasonings. Most often I take a bay leaf, parsley, parsnip, black pepper, dill and green onions.In some cases, add the fennel, turmeric, anise, ginger and saffron.

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When choosing spices for fish soup guided fish variety. If it is fat, take more spices. If I cook from a perch, I do not add spices at all.

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