This is an easy as pie, rustic soup that is flavorsome and wonderfully light. Incredibly popular in Russia and simple to make. Ukha has belonged to the Russian delicacies for centuries. Historically, it is made with fish heads and bones together with various types of fillets.
Ukha began to be used as an expression for fish broth in Russian culinary art in the late 17th to early 18th centuries. This soup is affable enough to be ingested as a main dish. Fresh fish gives the meal the very best taste, therefore if frozen fish is used, it is much better not to de-ice it. Very delicious and extremely simple.
Ingredients:
• 1 chopped celery rib
• 2 large peeled and sliced carrots
• Black peppercorns to taste
• 1 bay leaf
• 2 sprigs parsley
• 2 pounds filet of pike, perch, cod or salmon, cut into 2-inch pieces
• 1/2 pound fish heads and / or bones
• 8 cups water
• 2 medium sliced onions
• 1 tablespoon salt or to taste
• Fresh dill or chopped chives or green onions for garnish
Instructions:
1. In a medium-large pan, put fish bones and water and take to a boil.
2. Skim any froth that increases to the top.
3. Include onions, celery, carrots, peppercorns, parsley and salt and once again take to a boil.
4. Minimize heat and cook for 45 mins.
5. Get rid of bones and pressure, if preferred, continuing the veggies to remove all the juices. Leave the veggies in.
6. Include fish pieces and simmer for an extra 15 mins or till fish is cooked.
7. Serve in hot bowls with fresh dill or sliced chives or green onions, if preferred.
8. Generally, fish soup would be served with small fish dumplings or mini fish pies.
Ingredients:
• 1 chopped celery rib
• 2 large peeled and sliced carrots
• Black peppercorns to taste
• 1 bay leaf
• 2 sprigs parsley
• 2 pounds filet of pike, perch, cod or salmon, cut into 2-inch pieces
• 1/2 pound fish heads and / or bones
• 8 cups water
• 2 medium sliced onions
• 1 tablespoon salt or to taste
• Fresh dill or chopped chives or green onions for garnish
Instructions:
1. In a medium-large pan, put fish bones and water and take to a boil.
2. Skim any froth that increases to the top.
3. Include onions, celery, carrots, peppercorns, parsley and salt and once again take to a boil.
4. Minimize heat and cook for 45 mins.
5. Get rid of bones and pressure, if preferred, continuing the veggies to remove all the juices. Leave the veggies in.
6. Include fish pieces and simmer for an extra 15 mins or till fish is cooked.
7. Serve in hot bowls with fresh dill or sliced chives or green onions, if preferred.
8. Generally, fish soup would be served with small fish dumplings or mini fish pies.
No comments:
Post a Comment