Baked Fish Soup
Description
The recipe won't take much time. Baked fish soup (ukha) differs from the regular version by the addition of eggs. Baked ukha can be prepared in two ways, described below: in the first method, slightly boiled fish is coated with egg mixed with flour, fried, and then returned to the broth; in the second method, fish is cooked in a pot with vegetables, after which a mixture of beaten egg and flour is poured over the top and baked in the oven. Preparation: Method 1. Clean freshwater fish, remove scales and innards, cut off heads and tails. Separate the flesh from the bones and cut into pieces. Place fish heads, tails, and bones into a clay pot. Cover with cold water and bring to a boil. Simmer over medium heat for 20–30 minutes. Add diced potatoes, carrots, parsnip, and chopped dill. Beat an egg with flour and set aside. Strain the prepared broth, add salt to taste, then add the fish fillets. Simmer for 5 minutes. Remove the fish, dip it into the egg mixture, and fry in a skillet with oil. Return the fried fish to the boiling broth and cook for 3–5 minutes. Method 2. Clean freshwater fish, remove scales and innards, and cut the flesh into pieces. Chop onion, carrots, and potatoes. Place fish pieces and vegetables into a clay pot. Add bay leaf, dill, and black peppercorns. Pour in boiling water, cover with a lid, and place in a preheated oven. Cook over high heat for 15 minutes. As soon as the soup begins to boil, remove it from the oven, pour the beaten egg over the top, and return to the oven for another 15 minutes, until the egg is fully baked. The soup is ready to serve.