Chicken broth
Description
The soup is simple and quick to prepare. Fish soup (ukha) made with chicken broth is very fast and easy to make, and the recipe doesn't even require sautéing the vegetables. This is a very tasty, rich soup, and it's hard to tell that it was prepared using chicken broth. Do not add chicken meat to the soup—set it aside for other dishes later. Preparation: Rinse the chicken, remove the skin, and place it in a large pot. Add cold water and bring to a boil. Reduce the heat by half. Peel the potatoes and cut them into small cubes. Peel the onion and cut it in half if large; small onions can be left whole. Peel and slice the carrots. Wash and peel parsley roots. Remove the chicken from the prepared broth. Add onion, potatoes, parsley roots, and carrots to the broth. Bring to a boil, reduce the heat, and simmer over medium heat for 15 minutes. Add salt to taste. Add pieces of pike-perch fillet, black peppercorns, and bay leaf to the soup. Cook for about 20 minutes, until the fish is done. Optionally, add 2 tablespoons of white wine. Remove the onion, bay leaf, and peppercorns from the finished soup so the spices don't overpower the fish flavor. Sprinkle the ukha with chopped fresh herbs (such as dill) and serve immediately. Serve the soup hot.