Uha has long been considered the most ancient dishUkrainian and Russian cuisine. This dish used to be prepared using the same recipe as yushka. However, ukha differs from hlebka in that this soup is prepared with the addition of fish, while yushka is a broth with meat. Today, no one can say for sure where the ukha recipe came from in our countries, but it is known for sure that the name of this dish has Indo-Asian roots. In the 11th century, all liquid dishes were called ukha. In order to know what kind of yushka was being prepared, the name was pronounced in combination with the product with which it was prepared. For example, pea ukha, chicken ukha. Fish yushka was also divided into types, depending on the type of fish on the basis of which it was prepared. Today, everything is quite the opposite. Now ukha is considered a separate dish. Moreover, each fish yushka has its own recipe for preparation and it can no longer be called soup. If earlier ukha without fish was considered a common occurrence, then starting from the 17th century this dish is not prepared without this ingredient.

A bit of history

During the reign of Ivan the Terrible, the recipeThe preparation of fish soup included poultry. Many cookbooks of those times are full of recipes for this dish, which is cooked with the addition of chicken and crane meat. Fish soup made from swans or swan guts was served on the tables of the gentry. This dish was prepared only in rich houses, while poor people cooked cabbage soup and borscht. By the end of the 19th century, fish soup was strongly influenced by French cuisine. French chefs were very much trusted in matters of cooking. Fish soup began to be prepared more exquisitely, some ingredients were removed from the recipe for its preparation, and it acquired a clearer broth.

Preparing soup in our time

Today's fish soup is prepared using its own technology.cooking, which helps to get a fragrant and transparent broth that does not have a pronounced fishy smell. The fish that is added to the recipe for this dish is not completely boiled and does not lose its taste. According to the technology, the fish soup should be cooked open, that is, without a lid, and in no case should it boil. The fish is placed in boiling vegetable broth, which is salted in advance. To obtain such a broth, onions are used, which are subsequently removed. If live fish is used in the fish soup recipe, then other vegetables are not put in the soup. In other cases, the fish soup is prepared with the addition of sliced ​​potatoes and whole carrots, which are also removed at the end of cooking. Each type of fish has its own cooking time. For example, freshwater fish is cooked for 7-20 minutes, large freshwater fish from Siberian rivers is cooked for half an hour, and sea fish - 8-12 minutes. The cooking time of this ingredient depends mainly not on the type, but on the size of the fish. Various spices and seasonings are added to the fish soup, for example, saffron, nutmeg, fennel, ginger, anise. However, the main spices are: black pepper, dill, parsley, bay leaf, tarragon, leek and parsnip. The range of spices and herbs depends on the type of fish. If the fish is fatty, then more spices are used in its preparation. The amount of spices is also affected by the taste of this ingredient. For example, if the fish soup is made from pike perch or perch, then not many spices are added.

Recipe for cooking soups in Finnish

The national cuisine of Finland is quite rich infish dishes. The reason for this is the underdevelopment of livestock and plant growing. Therefore, the local cuisine is based on the use of natural products: fish, game, mushrooms and berries. The traditions of Finnish cuisine have much in common with German, Scandinavian and Baltic cuisines. The daily menu of Finns usually includes cold appetizers, but first courses are considered festive. And one of these dishes is fish soup. They approach the preparation of the Finnish fish soup recipe responsibly, observing all the subtleties and secrets. Finnish fish soup is a famous traditional recipe of Finnish cuisine. This dish is loved not only by Finns, but also by other nations. Although in Finland they believe that only their cooks cook this dish correctly, the recipe for an exquisite fish soup can be prepared at home without going to Europe. The main thing is to follow the recipe and the sequence of all actions. To prepare Finnish fish soup you will need:

• 1 chilled steak of sea trout;
• 1 liter of cream (20% fat content);
• 5 pieces of potatoes;
• 2 carrots;
• salt, black pepper, bay leaf to taste.

From the inventory we will need:

• pan;
• cutting board;
• sharp knife;
• grater;
• a dining room and a teaspoon;
• serving plates;
• kitchen stove.

Cooking Finnish fish soup

Preparation of trout. To do this, steak trout should be cut into large pieces. You do not need to remove the skin and bones. Next, the pieces of fish should be placed in a saucepan, filled with clean drinking water and put on a medium fire. After the water boils, you need to remove the foam and add salt, sweet pepper and peas. Fire can be reduced a little and cook for another 10-15 minutes, almost to the full readiness of the fish.

Preparation of vegetable ingredients. Potatoes with carrots should be thoroughly rinsed and peeled. Cut the potatoes into medium cubes. Carrots grate on a large grater. Onions must also be peeled off and rinsed, then finely chopped. All the crushed vegetables should be placed in a separate pan.

We cook vegetables. Ready fish broth should be filtered into a pan with vegetables through gauze, folded in half. Then add a little salt and put it on medium heat.

Mix the ingredients. Pieces of boiled fish must be disassembled, cleaned from bones and peels. Then cut the fish into small pieces. After this, the crushed fish is added to the vegetables and cooked over a low heat for 15 minutes. Then in the ear you can add cream, bring to a boil and remove the pan from the fire. Firmly cover and let stand for about 20 minutes.

Recipe soup in Finnish from salmon

To prepare Finnish fish soup you will need:

• 300 g of salmon fillet;
• 4 large potatoes;
• 2 pieces of onions of medium size;
• 2 tablespoons butter;
• 1 glass of cream;
• ground black pepper;
• Bay leaf;
• 1 tablespoon corn starch;
• salt to taste;
• greenery.

Cooking Finnish fish soup

Potatoes must be cleaned, cut into cubes and pour 3 liters of water. Cook it until half cooked.

Onions must be cut and fried in butter until soft.

Salmon fillet is carefully peeled off and cut into medium portioned pieces and boiled. Then the resulting fish broth must be filtered and boiled in it with potatoes.

Then in a boiling soup, fill in onion with salmon and cook for 10 minutes.

Then add the cream in your ear, salt, pepper and put the bay leaf. Boil for 2-3 minutes.

Corn starch is bred in 0.5 glasses of water and poured into the ear in a thin trickle, stirring constantly. After the soup thickens, remove the pot from the heat and sprinkle with herbs.

Ideally, Finnish fish soup is prepared with the addition of cream, but many deviate from the classic recipe, replacing the cream with milk.

Recipe soup in Finnish with salmon

To prepare this dish you will need:

• 1 kg of salmon;
• 1 liter of water;
• 1 onion;
• 1 teaspoon of salt;
• red pepper if desired;
• 4 large potatoes;
• 0.5 leeks;
• 400 ml of milk;
• 1 tablespoon of flour;
• dill.

Cooking Finnish fish soup

The fish must be cleaned and separated from the bones by getting fillets. Bones dip into the water and add to them a large chopped onion and spices. Cook for about 20 minutes.

Obtain the broth and pour it into another saucepan. After the broth boils, add in it cut into half rings, leeks and potatoes. Cook for about 15 minutes.

Fillet of salmon should be cut into pieces and added to the ear. Cook for 5-10 minutes. Mix the flour with milk and pour into the soup. A few minutes to cook, then add the finely chopped dill. The ear is ready!

Recipe soup in Finnish with garlic and melted cheese

This recipe for Finnish fish soup is slightly different fromclassic. Instead of cream, processed cheese is used in this recipe. The fish soup turns out quite tasty and light. To prepare this dish you will need:

• head and tail of a trout or salmon;
• Bay leaf;
• 1 clove of garlic;
• 1 carrot;
• 1 onion;
• 1 Bulgarian pepper;
• 1 fused cheese;
• 3-4 pcs. potatoes.

Cooking fish soup

The head and tail of the fish should be washed, putin a saucepan and cook over medium heat for half an hour. Then remove the fish from the broth and add to it the scruffy carrots, potatoes, chopped onions and bell peppers.

Then, garlic, spices, black pepper and bay leaf are put in the ear. After that, you need to lay back the fish.

Fused raw must be dissolved separately or inwater, or in broth. It is best to buy raw cheese for broths. After it dissolves, it should be poured into the ear and cook for another 20 minutes. If the melted cheese is put directly into the soup, it will dissolve longer. After the ear boils, you can turn it off. Add greens to it and serve.

Recipe soup in Finnish with melted cheese and tomatoes

To prepare this dish you will need:

• 500 g of salmon;
• potatoes;
• 3 fresh tomatoes;
• bulb onions;
• 1 fused cheese;
• green onion;
• fish or vegetable broth (can be made from a cube).

Preparation

Potatoes and onions must be cut into cubes andcook in broth. Then chop the fresh tomatoes and green onions, put them in a separate pan and cook, stirring. Add water to tomatoes is not necessary, because tomatoes themselves will give juice. To tomatoes add thyme or other herbs. Tomatoes with onions to stew until they become soft. Then add the cream cheese to them.

Cut the fish into slices and put into broth. After that, send the cheese and vegetable mixture. Salt and pepper. Wax bring to a boil, but do not boil. Leave to stand for 15 minutes, and you can serve.

Recipe soup in Finnish with spices

In the preparation of this fish soup, spices are important, which give this dish an unforgettable taste and aroma. For this dish you will need:

• 600 g of fish (salmon, pike perch, burbot, salmon);
• 600 g of onions and leeks;
• 600 g of potatoes;
• salt to taste;
• 250 ml of milk or cream;
• white bell pepper;
• spices (thyme, coriander, basil);
• greenery.

Preparation

Cut the leeks into rings. Onions and potatoes cut into small pieces. Fish should be cut into large pieces.

All these ingredients are laid out in layers in a saucepan. Moreover, the bottom layer should be white peppercorns. Then comes the onion. The fish is placed on the onion. And the very last layer is potatoes.

Water is poured about 2 cm above the potato. Then put the pan on the fire. After boiling water, the fire should be reduced and add spices and salt. Then boil your ear for another 15 minutes without stirring.

Then in the ear you need to pour in milk or cream and boil for 2-3 minutes. After this, turn off the fire and add greens to the soup. Leave the minutes for 20-30. Then you can serve.

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