Fish broth (ukha) in a kazan

Ingredients

• water – 5 l
• carp – 1 pc
• roach – 3 pcs
• pike-perch heads – 3 pcs
• potatoes – 700 g
• carrot – 1 – 2 pcs
• onion – 2 pcs
• bay leaf – 3 pcs
• peppercorns – 8 pcs
• ground black pepper – 0.5 tsp
• salt – 0.5 tbsp
• dill and parsley – 1 bunch

Method

1. Step 1

   Let's start preparing all the ingredients. The fish must be peeled, gutted and washed thoroughly. Cut off the heads and tails into a separate bowl, and cut the remaining carcasses into medium pieces into another bowl. In addition to the whole fish, I took 3 more heads of pike perch - this way the broth will be much richer.

   
2. Step 2

   I removed as many bones as possible from the carcass pieces, leaving almost one fillet - this way you don’t have to worry about a bone getting stuck in your throat and you can safely enjoy this unsurpassed taste! Salt and pepper the fillet pieces and set aside. We make a fire and put a cauldron on the fire - mine is 6 liters. Fill the container ¾ full with water and add the tails and heads to the water - we will cook the broth. Keep an eye on the foam - when the water starts to boil, the foam will need to be removed so that the broth turns out transparent. Cook the heads for about 30 minutes after boiling and remove them. While the broth is preparing, prepare the remaining ingredients.

   
3. Step 3

   Cut the onion into half rings, cut the carrots into slices, cut the potatoes into large cubes, chop the greens.

   
4. Step 4

   When the heads and tails have boiled, leaving us with a rich broth, we take them out of the water - we won’t need them anymore. Place the fillets in boiling water and cook for 5 minutes after boiling. Add bay leaf and peppercorns.

   
5. Step 5

   Next, add onions and carrots to the cauldron. Boil for 5 minutes.

   
6. Step 6

   Then we put in the potatoes. After the water boils, add salt. Cook the potatoes until tender - about 20 minutes after boiling.

   
7. Step 7

   When the potatoes are ready, remove from the heat and add the chopped greens to the cauldron. Let it brew for 5 minutes and pour into plates.

   
8. Step 8

   You can add a slice of lemon to the plate - it will emphasize the taste. Rye bread goes best with fish soup.