Why add vodka to fish soup: don't even think about cooking it any other way
Ukha can safely be called one of the most popular fish dishes.
To prepare it, you can use either white or red fish.
In the first case, you can achieve a harmonious taste if you throw pike, pike perch or carp into the pot, and the most delicious fish soup from red fish is obtained if you cook salmon, trout or tuna.
In addition, according to experienced cooks, this dish must necessarily contain another, rather unexpected ingredient.
As you might have guessed, we are talking about vodka.
It turns out that strong alcohol is needed to remove the swampy taste and smell.
Moreover, vodka is responsible for the transparency of the broth, making the fish soup not only more delicious, but also more appetizing in appearance.
Those who are worried that after such an addition the dish will become “alcoholic” should dismiss all doubts – most of the vodka, that is, its alcohol part, will simply dissolve and evaporate when it gets into hot water.
Earlier we shared a recipe for homemade chocolate muffins with sour cream.
