Ukha In Finnish, Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Salmon - 200 grams;

Salmon ridges - 500 grams;

Onions - 1 pc;

Fresh carrots -1 pc;

Cream of 10% concentration - 1 glass;

Bay leaf - 1 pc;

Allspice - 3 pcs;

Salt - 1 tsp;

Ground black pepper - 0.5 tsp;

Dill greens - 1 bunch;

Potatoes - 3 pcs;

Water - 2 liters.

• 42 kcal
• 1 hour 40 minutes
• 1 hour 40 minutes

Photo of the finished dish

Step by step recipe with photo

There are a lot of secrets for making fish soup: from ruffs, from perches, fishing, triple, bishop's, etc. Each fisherman has his own “signature” recipe for this specific dish. Despite the abundance of recipes, there is still one general and obligatory rule: the fish must be fresh, without any foreign smell. The recipe for this fish soup is offered by Finnish anglers.

To prepare fish soup, you need to take fillets and ridges of fatty fish (butter, trout or salmon), onions, carrots, potatoes, cream of 10% fat, bay leaves, allspice peas, black ground pepper, dill, water and salt.

Peel the carrots and cut them lengthwise into 4 pieces.

Peel the onion and cut it in half.

In 2 liters of cold water, put ridges, onions, carrots, bay leaves and allspice.

Cook the broth for 40 minutes, then add the fish fillets and cook for another 10 minutes.

Carefully remove the fish and vegetables, and strain the broth.

Peel and dice the potatoes.

Bring the broth to a boil again, put the potatoes in it and cook for 15–20 minutes.

Once the potatoes are tender, add the fish fillets, pour in the cream and salt to taste. Boil the ear for 5 minutes.

Remove the prepared fish soup from the stove, sprinkle with chopped dill, close the lid and let it brew for 7–8 minutes.

When serving, sprinkle the fish soup with ground black pepper.