Double Ukha
Description
Fish soup (ukha) is an ancient Russian dish popular in all times. Double ukha differs from the regular version by its cooking method – first, a broth is prepared using small fish, which is then discarded, and pieces of another, larger fish are added to the soup. Double ukha is very rich, hearty, and delicious. To prepare double ukha, you will need a fine-mesh clean net or regular cheesecloth. Place the fish inside this net or cheesecloth, then lower it into a pot or kettle to make the broth. Preparation: Place small fish, along with heads, fins, and tails trimmed from the large fish, into a prepared piece of clean cheesecloth. Pour 2.5 liters of water into a large pot and bring to a boil. Put the cheesecloth with fish into the pot and simmer for about 30 minutes. Squeeze out the fish from the cheesecloth and discard. Slice potatoes and onion. Gut the large fish, remove the scales, and cut into pieces. Add vegetables and fish to the broth. Add black peppercorns and bay leaf to taste, and season with salt. Cook until done. Place fish pieces into each bowl, pour over the soup, and serve immediately. If desired, sprinkle with chopped fresh herbs and garnish each serving with two lemon slices.