Vendor Fish Soup - Recipe With Photo

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Vendor Fish Soup - Recipe With Photo
Vendor Fish Soup - Recipe With Photo

Video: Vendor Fish Soup - Recipe With Photo

Video: Vendor Fish Soup - Recipe With Photo
Video: Creamy Milky Fish Soup (奶白鱼汤) 2023, May


Fresh vendace - 600 g

Potatoes - 200 g

Carrots - 200 g

Onions - 150 g

Greens to taste

Salt, ground pepper - to taste

Bay leaf - 2 pcs.

Peppercorns - 10 pcs.

Vodka - 50 ml

  • 40 kcal
  • 20 minutes.
  • 20 minutes.
  • B: 5.3
  • W: 0.8
  • Y: 2.1

Photo of the finished dish

Step by step recipe with photo

From vendace, as from many other types of fish, you can cook an excellent fish soup, both on a fire in field conditions, and in a saucepan in a regular kitchen. Ukha from this wonderful medium-sized fish is prepared very simply, and the only difficulty during cooking for you may be the question: "Gut or not gut vendace?"

I never gut vendace and I do it for several reasons, which I have already written about in other recipes from this fish. The first reason is that vendace contains practically no bones, as well as viscera, which can spoil the taste of the finished dish. The second reason is the presence of tasty caviar, which is simply a pity to throw away after gutting. Well, and the last reason - vendace is a very tender fish and, when gutted, falls apart, making the broth cloudy. These are my personal preferences for cooking their fish soup, and you can do it as you see fit. So let's get started!

To prepare fish soup from vendace, you will need fresh or freshly frozen vendace and a few more ingredients from the list.

Clean the vellum from scales (it is removed very easily), wash and fill with cold water. Add bay leaves and black peppercorns. Bring to a boil and simmer over low heat for 10 minutes.

Then remove the fish from the broth (peppercorns can also be removed) and carefully use a knife and fork to separate the meat from the bones and heads. If you don't want to waste extra time, you can leave the fish whole and then add to the plate in portions. Personally, I always separate the meat to make it easier to eat!

Dice the carrots. Cut the onion into small pieces. Add to broth. Season with salt to taste. You can add a couple pinches of sugar.

Send the diced potatoes there.

Pour in vodka, add greens to taste (I used dried dill) and cook until the potatoes and carrots are fully cooked.

For a couple of minutes before cooking, add the cut fish to the ear.

Vendor fish soup is ready! Serve hot. Enjoy your meal!

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