Milk ukha
Description
The recipe won't take much time. In our family, milk-based soup at home is the best alternative to traditional first courses. Moreover, if you're watching your figure, this soup makes a great option for light diet days—just use low-fat cream.
Instructions
- 1
Step 1
1. First, you need to deal with the fish. I used salmon tail for making milk-based ukha at home.
- 2
Step 2
2. Place over high heat, bring to a boil, skim off the foam, add salt and seasonings to taste. Add to the broth a whole peeled onion and carrots cut into thin strips. Meanwhile, peel the potatoes and cut them into medium-sized cubes.
- 3
Step 3
3. After the broth comes to a boil, cook for no more than 15 minutes. After 10 minutes, remove the onion from the broth, reduce the heat, and add the potatoes.
- 4
Step 4
4. While the fish and potatoes are boiling, mix the cream and flour. The flour prevents the cream from curdling and gives the soup a thick consistency.
- 5
Step 5
5. Add the resulting mass to the soup, stirring thoroughly. Reduce the heat to very low and cook the soup until done.
- 6
Step 6
6. Serve the soup hot, sprinkled lightly with herbs.