Recipe: Pink salmon ear - at home. Head fish soup
Ukha is an amazingly tasty dish, which is considered to be primordially Russian. It was prepared from different types of sea and river fish and continues to be served to guests and households to this day. There is a great variety of recipes for the popular soup, which they just don’t do. But especially tasty and fragrant are the first courses of red fish.
Let's cook an ear of pink salmon?
Pink salmon ear - general principles of cooking
Ideally, the ear is cooked on a fire, it acquires a wonderful smoky aroma and amazing taste. But more and more often you have to make a fish dish at home. Whichever option you choose, you need to know the basics of cooking.
Basic recipe for salmon soup:
1. Cooking the broth. For it, you can use any parts of pink salmon: heads, fins, ridges, fillets. The fish is placed in cold water and boiled for 20-30 minutes. Then you need to take it out, remove the bones. If fillets or portioned pieces were used, then we skip this step.
2. Add potatoes and cereals. The broth is salted, the potatoes are cut and thrown into the pan. Then washed cereals are added. The time between bookmarks depends on the type of product. Buckwheat, rice, millet are cooked in approximately the same way and can be added 5 minutes after potatoes. Barley is boiled separately and laid already ready. Mango is added at the end.
3. Onions, carrots. You can just cut and throw after the potatoes. Or make a classic roast and add fish soup at the end of cooking.
4. Greens, spices. They are laid at the end of cooking, brought to a boil and the ear is turned off. Greens can simply be put on plates.
This is a basic recipe, you can add various types of vegetables, eggs, mushrooms and other products to it, constantly changing the taste of the fish soup.
Recipe 1: Smoked pink salmon ear
A classic recipe for fish soup made from pink salmon and vegetables. But we will cook a fragrant dish with the smoke of a fire. To do this, you need a few dry twigs or long chips.
Ingredients
Tail, fins, head and illiquid pieces of pink salmon;
5-6 potatoes;
2 onions;
2 carrots;
A bunch of greens;
Cooking
1. Fill the fish with water, send it to the stove. How much liquid to pour depends on the amount of pink salmon, but these vegetables will need about 3 liters.
2. Peel one carrot and onion. Cut the onion into 4-6 pieces, throw into the pan. We cut the carrots into large rings of half a centimeter and send after the onions.
3. Cook the broth for about 20 minutes, then strain back into the pan, salt and put back on the stove.
4. Peel and cut the potatoes into large pieces, send them to the fish broth.
5. Onion cut into cubes, carrots into strips and sent 5 minutes after the potatoes. We cook until ready.
6. While the ear is cooking, we disassemble the cooled pieces of pink salmon. Separate the meat from the bones.
7. We put fish, chopped greens in the finished soup and turn it off. Season with black pepper.
8. We light the sticks, the easiest way to do this is from the adjacent burner. As soon as they flare up well and charred a little, lower them into the soup. Take out before serving.
Recipe 2: Tsarskaya pink salmon fish soup with vodka
To prepare the royal fish soup from pink salmon, you will need pieces of fish, of course, for the richness of the broth, you can use the head, fins, but the pulp must also be present. You will also need regular vodka.
Ingredients
700 grams of heads, fins, spine;
300 grams of pink salmon pulp;
3 onions;
One carrot;
3 potatoes;
Dill and parsley;
A shot of vodka.
Cooking
1. Pour the washed fish products with three liters of water, throw in a whole onion with a husk, and cook for 10 minutes, then start the pink salmon pulp and cook for another 10 minutes with a slight boil.
2. We take out all the fish with the onion, salt the broth and run the randomly chopped potatoes.
3. Cut the remaining onions into small cubes and send after the potatoes. Cook until soft.
4. We disassemble the fish, remove the bones and send small pieces to the pan. We leave the selected pink salmon for now.
5. As soon as the potatoes are cooked, add the bay leaf, the remaining pink salmon, chopped greens and pour in the vodka at the end. Let it boil and turn off.
Recipe 3: Pink salmon ear "Millet"
The addition of cereals gives the first dish additional density and richness. For pink salmon soup, we take ordinary millet.
Ingredients
500 grams of fish;
2.5 liters of water;
Half a glass of millet;
4 potatoes;
Carrots and onions;
Greens, spices.
Cooking
1. Immediately cut the fish into pieces and cook the broth. If illiquid parts are used, then at the end we take them out and disassemble them from the bones.
2. We cut the potatoes into cubes, send them to the salted broth.
3. Shred the onion with carrots, do the usual frying.
4. We wash the millet and send it 3-4 minutes after the potatoes boil.
5. As soon as the cereal is cooked, we start the vegetable frying, add the bay leaf, black pepper and herbs. Turn off and let sit for 15 minutes
Recipe 4: Pink salmon fish soup with Hungarian peppers and tomatoes
A classic recipe for Hungarian fish soup, to which you can add pasta and / or eggs if you wish. The dish turns out to be very bright, with a pronounced tomato flavor and aroma of pepper, which is better to take red.
Ingredients
700 gr. pink salmon soup set, optionally a little pulp;
2 potatoes;
Large bell pepper or two small ones;
2 tomatoes;
Spoon of tomato paste;
2 onions;
Parsley, spices.
Cooking
1. Fill the fish with water, boil for half an hour and take it out. Salt the broth.
2. Run the chopped potatoes, boil.
3. Fry the onion in oil until golden brown, at the end put the chopped tomatoes, tomato paste and simmer for 10 minutes.
4. Cut the bell pepper into cubes and send it to the pan 10 minutes after the potatoes.
5. As soon as the vegetables are cooked, put the vegetables from the pan, season the fish soup with spices, herbs, let it boil and turn it off. We insist half an hour.
Recipe 5: Pink salmon ear in a slow cooker
The ear in the slow cooker is special. Pieces of vegetables and fish do not fall apart, the broth is rich, but at the same time transparent.
Ingredients
500 grams of fish;
3 potatoes;
Bulb;
Carrot;
Butter;
Spices, dill.
Cooking
1. Shred the carrots, chop the onion and fry everything together in a slow cooker for 10 minutes in butter.
2. Add pieces of fish, chopped potatoes, salt and pepper.
3. Fill with water, about 2.5 liters.
4. Cook for 50 minutes, sprinkle the prepared pink salmon fish soup with herbs. If you want to put a bay leaf, then throw it after cooking, close the lid of the multicooker and let it stand for half an hour to reveal the aroma.
Recipe 6: Pink salmon ear with egg
Another recipe for amazingly delicious pink salmon fish soup. We will cook pieces of fish, but if you wish, you can take a soup set.
Ingredients
400 grams of pink salmon;
3 potatoes;
Onions, carrots;
2 liters of water;
Cooking
1. Cut the pink salmon into pieces at once, send it to a saucepan with water and cook for half an hour. Salt.
2. Add diced potatoes.
3. From the onion, cut into small cubes, and grated carrots, we make the usual frying. You can take any fat, but it tastes better with butter.
4. As soon as the potatoes are cooked, add the roast.
5. In a separate bowl, beat the eggs and pour them into the boiling soup in a thin stream, stirring constantly.
6. Add greens and turn off. Bon appetit!
Recipe 7: Pink salmon ear with mushrooms
Mushrooms and fish are a magical combination. To prepare such a fish soup from pink salmon, you need a little fish fillet. Mushrooms can be used fresh canned or frozen. In any case, it turns out delicious. We'll take fresh mushrooms.
Ingredients
200 grams of pink salmon fillet;
Bulb, carrot;
3 potatoes;
200 grams of champignons;
Oil, spices, a bunch of any greens.
Cooking
1. Cut the fillet into 3 mm slices, quickly fry in a pan on both sides and transfer to a saucepan. Pour two liters of boiling water, salt and set to boil.
2. Shred the mushrooms, fry after the fish for 5-7 minutes. Add chopped onion and carrot, fry together until tender.
3. As soon as the fish boils, add chopped potatoes to the soup. Cook until soft.
4. We spread the mushrooms with vegetables, boil for another two minutes.
Recipe 8: Canned pink salmon ear
Of course, it is difficult to call this first dish fish soup, most likely fish soup. But it will become a real lifesaver when you need to quickly and tasty feed your family. Another advantage is that you can buy canned food in any store, but you can not always find good pink salmon.
Ingredients
A can of pink salmon in oil;
3 potatoes;
Lukovichka;
Carrot;
1.5 liters of water;
1/3 cup rice;
Spices, dried or fresh dill.
Cooking
1. Pour water and put on the stove. Salt.
2. As soon as it boils, start the potatoes.
3. After boiling, add washed rice.
4. After 3-4 minutes, add chopped onions and carrots. If desired, they can be fried in oil and laid at the end.
5. Open the canned food, put it in a bowl, cut into large pieces.
6. 10 minutes after boiling the potatoes, put the canned food and cook the soup until tender.
7. At the end, season with additional spices, put chopped fresh dill or dried herbs.
The ear turns out tastier if it is allowed to brew for half an hour after cooking.
To give the pink salmon ear a campfire flavor, you can set fire to the sticks and stew them in the soup, as described in the first recipe. But there is an even easier option - pour some liquid smoke into the saucepan. The ear will smell not only of a fire, but also of smoked meats.
Ukha can be prepared from one type of fish, or you can take an assortment. From this, the first dish will be tastier. Wise housewives simply put the illiquid pieces left after cooking the fish in the freezer, and use them at the right time.
How much to put spices, and are they needed in the ear? Opinions on this matter differ. Some people cannot imagine the first dish without spices, others argue that the ear should smell like fish and not have extraneous tastes. Do not listen to anyone and cook the way you like.
When cooking the broth, never stir the fish. This product is quite delicate and the pieces fall apart quickly when touched. As a result, you can get fish gruel with a cloudy broth, which will ruin the final result.
The broth will turn out to be especially fragrant and beautiful if, together with pink salmon, lay an unpeeled onion, carrots cut into large pieces, parsley root. Then it's all taken out. And for a beautiful color, you can simply add a little onion peel to the pan. But do not overdo it, otherwise the soup will turn brown.
Friends welcome to my blog. Today we will cook salmon fish soup. I have long wanted to do this, but somehow the hands did not reach. And today the desire and all the ingredients are present. We will cook from the head and tail of pink salmon. Remember, I showed and described the whole process, and so after those recipes, I naturally left the head and tail of pink salmon, from which we will now cook a very tasty and rich fish soup.
The ear helps very well the next day, after friendly gatherings with friends))).
Due to the fact that I still have soup sets from salting fish, so to speak, cooking fish soup costs me practically nothing. Well, except for a few ingredients, which we'll talk about below. And if you don’t have a head or a tail of a fish, and it’s expensive to buy a whole pink salmon, then in stores you can buy separate parts of it separately. Believe me, the meat contained in the fish head and tail is enough for a rich fish soup. But then you need to pay attention to the gills and eye sockets, they should not be dark in color.
Soup-ukha is a light and at the same time rich soup that will easily remove hunger. And of course, the best and highest ear is considered when it is cooked in the fresh air, on a fire. But I will show you a few recipes for cooking fish soup at home. It will be no less tasty and fragrant.
There are many recipes for cooking fish soup, but the principle of cooking remains the same. Here, using the example of several recipes, we will analyze these very principles of the right fish soup.
Red fish ear (Humpback salmon) with cream - a step-by-step recipe at home
This is my wife's favorite soup recipe. She very often asks me to cook fish soup with cream. The ear has a very beautiful milky color and has a very pleasant creamy taste. So, what do we need to cook pink salmon soup with cream ...
Ingredients
- Pink salmon head and tail
- Cream 20% - 100 ml.
- Potatoes - 6 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Peppercorns - 1 pinch
- Bay leaf - 2 pcs.
- Vegetable oil - for frying
- Salt - to taste
As you know, the gills of a fish are like a filter on a car, all the dirt collects in them. And so that the ready-made ear does not taste bitter, you need to remove the gills from the head of pink salmon! This is one of the main conditions for a good and proper fish soup.
1. So the gills have been removed, now fill the soup set with cold water and put it on gas. We are waiting for the water to boil.
I want to showcase a few fish soup recipes, so I will cook in small quantities. Approximately I took 3 liters of water and put two heads, two tails and one spine of pink salmon.
The second condition for a properly cooked and tasty fish soup is a properly cooked broth. As it boils, you need to carefully remove all the foam and as soon as the broth boils, set the fire to a minimum and simmer for 20-25 minutes.
Ukha soup goes well with black peppercorns and bay leaves, so when the water boils, we send these spices to the water (broth). I think that it makes no sense to complement the taste with other spices, because we want to get fish soup, which will be with a fish taste, and not with the taste of spices.
Also, to get a rich broth, we will send half an onion, half a carrot and half the volume of potatoes into it, in my case it is 3 pcs. In the future, I will tell you what to do with them. Be sure to read to the end...
How to cook fish soup with cream from frozen head and tail of pink salmon
The fish is cooked very quickly 20 - 25 minutes is enough for it to cook. We take out all the contents from the broth, and filter the broth itself through a sieve or cheesecloth so that pieces of fish or pepper do not get into it.
2. When the fish has cooled, we separate the pulp from it. The meat is removed very easily, you just have to touch it. Check again to make sure there are no bones.
Mash boiled potatoes and carrots with a fork until mashed. And cut the remaining potatoes into strips.
We put the strained broth back on the gas and wait until it boils. After that, we send the fish pulp, raw potatoes cut into strips and mashed potatoes into it. At this stage, it's time to salt.
3. Finely chop half an onion with a knife, and three half a carrot on a fine grater. Fry them in vegetable oil until the onions are golden brown.
4. When the potatoes are almost ready, it should take about 8 minutes from the moment of boiling, we send vegetable frying into the ear and cook for another 2 minutes.
5. At the very end, pour the cream into the pan. And when they just boil, we immediately turn off the gas. Never let them boil!
6. We fill the soup-ear with finely chopped herbs, close the lid and let it brew for 10 minutes, so that the soup has a good rest.
I have been harvesting greens since summer. I chop it finely and freeze it. Therefore, in winter I have no problems where to get fresh herbs.
Everything, an ear with cream, made from frozen pink salmon, is ready! It always turns out very tasty and rich. Even children like to eat such an ear, there are no bones in it, and it tastes simply amazing. If you haven't tried it yet, I definitely recommend it...
As I said, there are a lot of fish soup recipes, so another fish soup recipe ...
Ear from the head and tail of pink salmon with grits
Many cook the fish soup and add grits to it. I do that too sometimes. Groats can be completely different. It can be millet, rice, etc. But I prefer pearl barley the most. Therefore, let's look at the recipe for fish soup from the head and tail of pink salmon with pearl barley.
Ingredients
- Pink salmon (head and tail)
- Barley - 0.5 cups
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Tomato paste - 1 tbsp. l.
- Bay leaf - 3 pcs.
- peppercorns
The principle of preparation is the same as with cream. This is a properly brewed broth. Therefore, in order to save your and my time, we will skip this stage, because you can read it above, and go straight to the finished and strained broth.
The amount of barley should be taken on the basis that it will increase in size by almost 2.5 times. For 3 liters of water, I take half a glass of barley.
Barley, unlike millet, is cooked for a long time. I wash it in advance, fill it with water and cook in a separate saucepan until the floor is ready, about 30-35 minutes.
Peel the potatoes and cut into strips.
In the finished broth we send potatoes cut into strips, semi-finished barley and fish meat removed from the head and tail of pink salmon. Be sure to salt to taste.
We cook 10 minutes. This time will be enough for the potatoes and barley to be fully cooked. Once again we will try for salt, if necessary, then there is still time to salt.
In the meantime, prepare the dressing for the soup. To do this, first fry the finely chopped onion until golden brown, and then add the carrots grated on a fine grater. And for a beautiful color, add 1 tablespoon of tomato paste. Fry carrots until golden brown.
2 minutes before the soup is ready, we will send our dressing to the pan.
Turn off the gas and let the soup stand for 15 minutes.
Soup is ready.
This is another option for cooking fish soup with cereals, or rather barley.
Pink salmon ear (head and tail) with egg
There is also a recipe for fish soup with an egg ... There is nothing complicated there. Prepare the usual classic fish soup, for example, as I described above, and then ...
... First, beat the egg with a fork.
Then, at the very end of cooking, make a funnel in the broth and pour in the egg in a thin stream.
It turns out beautiful lumps of eggs, which look very beautiful in the soup and taste very pleasant.
And I'm finishing. I hope the recipes given by me were useful to you and you will definitely share with your friends on social networks. To do this, simply click on the icon of the appropriate social network. networks. If you have any suggestions or comments, be sure to write about them ...
The most common and popular recipe for making classic Russian fish soup is pink salmon head fish soup, which involves cooking a dish based on a rich fish broth. The recipe for fish soup from the heads of pink salmon, it is just an ear - belongs to the category of first dinner dishes, is popular among modern housewives and has gained particular fame among tourists, fishermen and just lovers of outdoor recreation in the spring - summer season.
A distinctive feature of this recipe is the fact that the products are consumed more than sparingly. After all, it is worth noting that instead of using all the fish in cooking, the recipe of the dish allows you to manage exclusively with fish heads. This allows each culinary specialist to prepare the rest of the product at his own discretion and provide the feast menu with an additional healthy second course.
A frequent question of proper preparation of fish soup based on pink salmon head broth is how to process the product at the initial stage in order to eliminate the bitter taste of the cooked dish and undesirable turbidity of the broth.
So, starting to cook the ear, it is worth properly processing the heads prepared for cooking:
- Remove fish eyes. Many neglect the implementation of this action, but professionals insist on its necessity;
- Get rid of fish gills by carefully cutting them out of the head with a knife. This will save the cooked dish or the base cooked broth from the strong bitterness in the future;
- In the event that the head is large enough, it is recommended to cut it into 2-4 parts;
- At the last stage of preparation, immediately before cooking, pour over the workpiece with boiling water and immediately rinse with ice water.
Now the product is ready for the stage of direct preparation of the planned dish.
Recipe: “Classic fish soup with millet”
In order to cook an ear with fish heads, you can add some types of cereals at your discretion, such as millet, pearl barley, rice, sometimes there is a recipe with the addition of buckwheat and peas. All this is solely at the discretion and preference of the cooks.
Products for the recipe:
- Pink salmon heads - 2 pcs.
- Wheat groats - 150g.
- Potatoes - 4-5 pcs.
- Carrots - 1 (large) pcs.
- Onions - 2-3 pcs.
- Vodka - 1 glass.
- Spices (bay leaf, salt, peppercorns, cloves) - to taste
- Lemon juice or lemon slices - to taste, to add sourness and remove the smell of fish.
- For tenderness: Sour cream or cream - 200g.
Meal preparation:
1. Prepare a pot for cooking soup. If we are talking about a large company, then you can limit yourself to a volume of dishes of 2.5-3 liters. The same volume of dishes will be optimal for preparing a family dinner;
2. Pour cold water into a saucepan with the calculation of loading fish heads;
3. For this volume of preparation of the first course, two medium heads of pink salmon will suffice;
Load the heads into the water and put on a strong fire;
4. While the water in the pan is nodding, rinse 100-150 grams of millet groats. Millet groats should be taken of high quality: bright, clean, uniform. Thus, the dish is provided with both beauty and benefit. Groats can be washed a couple of times, drained and set aside;
5. In the meantime, take 3-4 medium potatoes, peel, rinse, remove eyes and cut into large cubes;
6. Take a large garden carrot and peel it. There are two options for cutting carrots: you can either cut them thinly into strips, or simply grate them on a medium grater;
7. Then peel two small onions and cut into small cubes;
8. At the moment of boiling water in a saucepan, slightly reduce the flame and pour the washed millet groats into the future broth;
9. The groats should be boiled over moderate heat for about 10 minutes, after which it is necessary to fill the ear with potato, carrot and onion blanks;
10. Adjust the strength of the fire flame and cook the soup until the vegetables are ready. The total cooking time is about 20 minutes. Here, the size of cutting vegetables also plays an important role;
11. In the last minutes of cooking, if desired, you can add a bay leaf, a few cloves, or add your preferred greens. At this stage, the soup should be salted to taste;
12. If you want to add tenderness and satiety to the soup, it is recommended to pour in 200 ml of fresh cream or rustic sour cream;
13. If you do not want to make the recipe high-calorie or not particularly fond of dairy products, you can add a teaspoon of natural lemon juice to the already prepared soup. This will add piquancy to the taste, set off the taste of fish and endow the resulting dish with an unusual aftertaste. Of course, in this case, you should not add sour cream or cream;
14. Vodka can also be the final ingredient in fish soup. In the same order, at the final stage of cooking, a standard shot of vodka is poured into the contents of the pan. Such a recipe should be considered, of course, in the absence of children in the company or at dinner. According to the supporters of this recipe, it is exactly one hundred grams of vodka that provides the dish with an excellent taste, completely neutralizes the specific fishy smell and eliminates the taste of bitterness, even if the gills of the fish were not removed before the start of cooking. It is also worth noting that, according to Far Eastern traditions, fish soup will be fish soup until vodka is added there.
The fish soup recipe implies the presence of countless variations in execution. Having studied the basics of cooking, you can fantasize on your own on the topic of preparing such a tasty and healthy dish. An excellent variety of soup will be the first on fish broth and with the addition of red beans, replacing cereals with fine pasta, options for compositions of spices and herbs added in cooking, replacing sour cream with butter or even cheese. Thus, among such an abundance of cooking methods, everyone will be able to choose for themselves exactly what suits him and his company.
Pink salmon is a healthy and very tasty fish. What is not prepared from it! Fillets, steaks and milk can be fried or baked in the oven, salted caviar, and excellent soup will come out of tails and heads. Ear from the head of pink salmon- a light and healthy lunch for the whole family. Very easy to prepare and always eaten in one sitting.
Ingredients:
- Pink salmon heads 3 pieces
- Pink salmon tails 3 pieces
- Potatoes 6 pieces (medium)
- Carrots 1 piece (large)
- Onion 1 piece (large)
- Dried greens (dill and parsley) taste
- Salt to taste
- Ground black pepper taste
Products not suitable? Choose a similar recipe from others!
Inventory:
Pot, sieve, kitchen knife, cutting board, ladle, slotted spoon.
Cooking:
Step 1: boil the fish.
First, the heads and tails need to be thawed and washed. Be sure to remove the gills, but you can leave the eyes if you wish.
Put the prepared parts of the fish in a saucepan, fill with clean water and bring to a boil over high heat. Reduce power and boil heads and tails for
20 minutes
Optionally, you can add allspice and bay leaf for flavor.
Once the pink salmon heads and tails are cooked, remove them from the broth, wait until they cool, and then disassemble, removing everything unnecessary (bones and skin) and leaving only the meat.
Step 2: Prepare the vegetables.
While the broth is cooking, prepare the vegetables. Rinse carrots and potatoes, peel and rinse with warm running water again.
Peel the onion and rinse with cold water.
Cut all vegetables into cubes. But if desired, carrots can be grated on a medium grater.
Step 3: cook the fish soup from the pink salmon head.
When the fish is cooked, the resulting broth must be filtered through a sieve or several layers of gauze, then the soup will turn out to be transparent and appetizing.
Return the fish stock to the heat, add the potatoes and bring to a boil. Then throw onions and carrots there, bring to a boil again. After salt, pepper, add dried herbs, reduce heat and cook everything for
10 minutes
or until potatoes and carrots are soft.
When the soup is ready, remove it from the heat, add the pieces of the previously cooked fish and serve the finished dish to the table!
Step 4: Serve the fish soup from the pink salmon head.
Ear from the head of pink salmon is served as the first course for lunch. If desired, you can add a slice of lemon, sprigs of fresh herbs and sour cream to it. And be sure to offer fresh fragrant bread to the soup.
Bon appetit!
- In summer, instead of dried herbs, you can add fresh.
- The spines of pink salmon, along with the heads, are also suitable for making this soup.
Ear from the head of pink salmon is fragrant and rich. Based on a rich, concentrated fish broth made from the heads and tails of fish, this popular fish soup is brewed. In the same way, fish soup is cooked from the head of trout, salmon. If desired, you can add millet or rice to the ear during cooking. And, of course, spices - bay leaf, allspice peas.
Ingredients
- (head and tail) - 1 pc.
- - 3-5 pcs.
- - 1 PC.
- - 2 pcs.
- – 1⁄2 cup
- Spices (bay leaf, allspice) - to taste
- Greens (dill, parsley)
Ear from the head of pink salmon - a step-by-step recipe for cooking
1. We prepare the fish - cut out the gills, thoroughly wash the head. If it's too big, cut it in half.
2. We put the head and tail of the fish in a pan. Fill with cold water, enough to cover the fish. We put on a strong fire and let it boil. Remove the resulting foam with a spoon. Throw the whole peeled onions into the pan. Add salt, bay leaf and allspice, and cook the fish over low heat until tender. Boiling time of pink salmon heads is about 20-30 minutes.
3. While the fish is cooking, prepare the rest of the products. We clean the potatoes, wash, cut into cubes.
4. Peel the carrots and cut into strips, or three on a grater. Carrots aren't really an important ingredient for soup, and I don't usually add them, as we like ukha without carrots.
5. Millet - measure out half a glass, or a third of a glass, and rinse several times.
6. Remove the boiled head and tail from the pan and leave to cool. Then it will be possible to disassemble the fish into pieces, remove the bones. Strain the fish broth.
7. We put the pot with the broth on the fire. Pour potatoes, carrots and millet into the boiling broth. We cook until ready.
8. In an almost ready dish, lay out the fish, separated from the bones. Sprinkle finely chopped dill and parsley. Salt if needed. Let it boil, remove from the stove and close the lid. Let it brew for 15-20 minutes.
9. Ear from the head of pink salmon is ready. In bowls, you can sprinkle the soup with green onion rings and black pepper. Fascinating work in the kitchen for all of us and a healthy appetite! Bye bye.
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