Rich soup: classic recipe and main secrets

 

Yushka is an ancient first course, which is prepared from different parts of fish. Our ancestors divided soup into three types - red, white and black, depending on the main ingredient - the type of fish. UNIAN will tell you how to cook soup at home using the best recipes.

How to properly cook soup - cooking secrets

In order to understand how to cook soup from the head or from other parts of the fish, it is important to approach the choice of ingredients wisely. The fish must be fresh, and not necessarily of the same species - you can combine them. If you want a richer broth, then use river fish.

In no case do not take roach, bream, pikeperch, walleye, ram and herring species for soup - they will not make a tasty soup.

Useful life hack: if you are worried that the broth will smell unpleasantly like fish, add lemon to it - it will remove the specific smell.

The most delicious soup is a recipe with potatoes and carp

Ingredients:

Carp - 600 g

Potatoes - 400 g

Onion (small size) - 1 pc.

Carrot (small size) - 1 pc.

Sunflower oil - 3 tbsp. l

Bay leaf - 1 pc.

Dill greens - 5 g

Parsley greens - 5 g

Salt, pepper - to taste

Water - 1.5 l

Peel the potatoes, cut them into cubes and put them in a pan. Pour water, put on high heat, bring to a boil, and then cook on minimum heat until done. Clean the fish, remove the fins and entrails, wash and cut into 2 cm pieces.

Peel the onion and carrot, cut them into cubes and put them in a pan. Fry for 3-5 minutes, pouring oil over medium heat. Salt the potatoes, put the fish to it. Bring to a boil, add frying. Cook for 10-15 minutes until the fish is ready, at the end sprinkle with chopped greens, season with pepper, salt and bay leaf. Mix, remove from the stove, leave to infuse for 7-10 minutes and try.

information taken from: https://www.unian.ua/recipes