Triple fish soup
Description
The soup is simple and quick to prepare. Triple fish soup (triple ukha) is made with what is known as a triple broth. The difference between double and triple ukha lies in the number of times fish is added to the broth: first, a fish broth is made from small fish; then medium-sized fish is added, and finally the most delicate and flavorful fish is included. Sometimes "triple ukha" refers to a soup made from three different types of fish. The best triple ukha is prepared over an open fire using river or lake fish. Suitable fish include ruffe, perch, bleak, ide, pike, minnow, roach, vendace, sturgeon, and burbot. For extra flavor, you may add a little sorrel, a slice of lemon, a piece of pickled cucumber, or a clove of garlic to the pot—this will make the taste unforgettable. Serve the triple ukha hot with garlic croutons made from black bread. Preparation: Gut and rinse the small fish for the first broth. Place them in a pot along with the heads, tails, fins, and bones of larger fish. Pour in cold water, add salt to taste, and bring to a boil. Skim off the foam and reduce the heat. Simmer for 30 minutes. Strain the broth and discard the small fish from the pot. Cut the potatoes into large chunks. Scale, gut, and rinse the larger fish. Add it to the fish broth together with peeled onion and parsley root. Increase the heat and cook until the fish is done. Remove the fish, bring the broth back to a boil, and add the potatoes. Cut the fish for the third broth into large pieces and add it 10–15 minutes later. Add bay leaf and whole black peppercorns. If the broth is cloudy, mix raw egg white with slightly salted water and stir it into the slightly cooled soup. Stir well, bring back to a boil, and simmer gently for 15 minutes. Add vodka, chopped dill, parsley, and green onion to the soup. Cover, remove from heat, and let steep for 10–15 minutes. Serve hot in bowls.