Silver Carp Head Ukha (Fish Soup)

Cooking method

1. Step 1:

   

   How do you make silver carp ukha? Prepare all the ingredients. It's best to buy live or chilled fish, since it's hard to judge the freshness and quality of frozen fish. The silver carp should have clear eyes and a neutral smell. Besides the head, you can also use the tail and fins. Add the eggs only if you like — some people enjoy fish soup with them, some don't.

2. Step 2:

   

   Remove the gills and wash the carp head thoroughly. If a lot of blood is left on the fish, it will hurt the clarity of the broth.

3. Step 3:

   

   Peel the onion, wash it well, and score it crosswise near the root end. That way the onion gives more of its juice to the broth while staying whole. Use a pot of about 3 liters to make the ukha. Put the fish and onion in it and cover with water.

4. Step 4:

   

   Bring it to a boil over medium heat, remembering to skim off the foam. Add salt, peppercorns, and a bay leaf. Cook for 20 minutes, covered.

5. Step 5:

   

   Wash the eggs with soap and hard-boil them. To do this, cover them with cold water and cook for 18 minutes after it comes to a boil over medium heat. So the boiled eggs peel easily, cover them with cold water. Cool them completely.

6. Step 6:

   

   Peel and rinse the potatoes, carrots, and garlic.

7. Step 7:

   

   Cut the potatoes into medium oblong pieces and the carrots a little smaller. Slice the garlic crosswise into rounds. The vegetables shouldn't be too small, so they don't fall apart.

8. Step 8:

   

   When the cooking is done, take out the onion and discard it. Take the head out of the broth too and let it cool. To make the ukha clearer, strain the broth through several layers of cheesecloth.

9. Step 9:

   

   Take the fish head out of the broth and pick through it, separating the meat from the bones.

10. Step 10:

    

    Return the broth to the heat and add the chopped vegetables.

11. Step 11:

    

    Add the meat to the pot. Bring to a boil and cook for about 20 minutes, until the vegetables are soft. Taste the ukha. Add salt and spices if needed.

12. Step 12:

    

    Pick the wilted leaves and tough stems off the herbs, then rinse and dry them. Chop the herbs with a knife. Ladle the finished ukha into bowls, season with herbs and egg (to taste). Serve.