Ukha is a traditional hot Russian fish dish. There were no analogues to it in the world and there is no other kitchen in the world. This dish differs from other fish soups in the range of products and the way it is prepared. Ukha is prepared from only one type of fish and you cannot add oil, fried onions, flour and cereals to it.
It is necessary
- - lemon - 4 slices;
- - fresh dill - to taste;
- - salt - to taste;
- - black peppercorns - 1 tsp;
- - bay leaf - 5 pcs.;
- - onion - 1 pc.;
- - parsley root - 1 pc.;
- - carrots - 2 pcs.;
- - potatoes - 2 pcs.;
- - fresh fish - 900 g.
Instructions
Step 1
Pour 3 liters of cold water into a 4- or 5-liter saucepan. Clean the fish, get rid of fins, head, tail, entrails, scales and all that is superfluous, gut, rinse it in water.
Step 2
Peel the onion, cut off all excess with a knife. Peel the potatoes and cut out all the eyes, if any. Scrape the dirt off the carrots, rinse them in water. Wash the parsley root well in running water.
Step 3
Chop the onion and potatoes coarsely. Cut the parsley root into several pieces, after the ear is cooked, these pieces of parsley will need to be removed. Slice the carrots into half rings.
Step 4
Bring water in a saucepan to a boil, add vegetables and salt. After 15 minutes, the potatoes will be almost ready, add black peppercorns and bay leaves.
Step 5
After a few minutes, place the fish in the pot. Cook for 8 minutes. Rinse and chop the dill and add it to the pot. Taste the soup, if there is not enough salt, then add a little at your discretion. Cook for another 3 minutes and remove from heat.
Step 6
Put a slice of lemon in a plate, pour the fish soup into portioned plates and serve along with sour cream, mayonnaise, slices of black, white bread or loaf. The dish can be decorated with additional herbs.
