Fish soup at home
Description
The recipe won't take much time. Ukha is a traditional Russian hot fish dish with no equivalent in other national cuisines. Ukha differs from other fish soups in its method of preparation and ingredient selection. For example, you should not add cereals, flour, fried onions, or oil to ukha. Ukha is made using only one type of fish, so there are sturgeon ukha, perch ukha, pike-perch ukha, whitefish ukha, sterlet ukha, etc. Fish such as bream, rudd, roach, and burbot are unsuitable for ukha; they can only be used to make regular fish soup. Pour into bowls and serve.
Instructions
- 1
Step 1
1. We will need a large 4- or 5-liter pot. Pour 3 liters of cold water into it. Prepare all the vegetables and fish. Clean and rinse the fish. Peel and wash the vegetables. If using small fish, you can wrap them in gauze.
- 2
Step 2
2. Coarsely chop the vegetables—potatoes, onion, and parsley root—cutting them into several pieces. You'll need to remove them later once the soup is cooked. Slice the carrot into half-rings.
- 3
Step 3
3. Bring the water in the pot to a boil, add salt and vegetables.
- 4
Step 4
4. When the potatoes are almost done (after 10-14 minutes), add the bay leaf and black peppercorns.
- 5
Step 5
5. After a few minutes, add the fish to the pot. Cook for 7-8 minutes.
- 6
Step 6
6. Rinse the dill, chop it finely, and add it to the pot. Taste to check if there's enough salt. Add more if needed. Cook for another 2-3 minutes, then turn off the heat.
- 7
Step 7
7. Place a slice of lemon in a small dish, pour in the broth, and serve.