Imperial ukha (an old recipe)
Description
The recipe won't take much time. To make the fish soup more flavorful and clear, do not remove the skin from the halibut. This will keep the meat from falling apart into fibers and will keep the broth "clean." After the soup is cooked, remember to remove the onion halves from the pot. If you have fish scraps, you can add them to the broth, but make sure to remove them before serving. Serve in bowls and enjoy.
Instructions
- 1
Step 1
First, prepare the fish. Wash the salmon and halibut meat. Separate the fillets from the bones. Try to remove all the bones from the meat. Cut the fish into large pieces.
- 2
Step 2
Peel the potatoes and cut them into fairly large pieces. Peel the carrots and slice them into rounds. Then cut the rounds in half.
- 3
Step 3
Peel the onion and cut it in half. Pour 1.5 liters of water into a pot and bring to a boil. Season with salt to taste, then add the potatoes and carrots. After 10 minutes, add the onion, and after another 10 minutes, add the fish. Simmer the fish broth for another 5 minutes.
- 4
Step 4
Before serving, the fish soup should be left to steep for at least 30 minutes. Add a slice of lemon to the bowl to taste. This fish soup can also be served with sour cream and chopped herbs.