Ukha on triple broth

Ukha on triple broth

Ingredients

• for the first broth:
• small fish 1 kg
• for the second broth:
• white fish 500 g
• onion 3 pcs.
• parsley (root)
• for the third broth:
• potatoes 1 kg.
• vodka 25 g
• black peppercorns
• Bay leaf
• sterlet
• taimen
• greens
• zander
• pike
• salt

Directions

1. This fish soup is best cooked in nature. Prepare all the fish: wash, carefully remove the insides, cut the large ones into pieces and cut off the heads (cut out the gills) and tails.
2. Fold the small fish with heads and tails from the large one into the pot, pour in salted water, let it boil, remove the foam, cook for half an hour. Take out the small fish, strain the liquid - this is the "first" broth.
3. Put a larger fish in the first broth, along with the parsley root and onion halves, increase the heat and cook until the fish is cooked. Take out the fish, let the "second" broth boil, add coarsely chopped potatoes, boil for a quarter of an hour.
4. Put pieces of large fish, black peppercorns, a few bay leaves in the broth - this is the third broth. In case of cloudy broth, let it cool slightly and pour the mixture of crude protein and salted water into the kettle. Stir the ear, let it boil, boil for a quarter of an hour at a low boil.
5. Pour a glass of vodka into the ear in a triple broth, add chopped greens, chopped green onion feathers. Let the soup stand under the lid for about a third of an hour, serve hot with rye toast with garlic.