Ukha is one of the national Russian dishes. In Russia, there was even a whole technology for making this soup. Now, with the advent of canned foods, the process of making fish soup has become noticeably easier. However, even here there are some subtleties.
It is necessary
-
- 3 liters of water
- 2 cans of Pacific saury in oil,
- 5 large potatoes,
- 1 glass of rice
- 1 onion head
- greens,
- Bay leaf,
- salt,
- pepper.
Instructions
Step 1
Pour water into a saucepan and salt. Put on fire.
Step 2
Peel the potatoes. Cut it into cubes or medium strips. Fry it lightly in a skillet in butter or sunflower oil.
Step 3
Go through the rice. Rinse it under running water until the water in the rice is completely clear.
Step 4
Wait for the moment when the water in the saucepan boils, and add the potatoes and rice into it. Cook over medium heat, stirring constantly.
Step 5
Pour sunflower oil (or butter) separately into the pan, heat. Finely chop the onion, grate the carrots into strips. Toss the chopped vegetables into the boiling oil and fry them lightly.
Step 6
Place vegetables in a pot of soup, add bay leaves and stir.
Step 7
Open the tin cans. Dump the contents of the cans into the bulk. If you wish, you can grind the fish with a fork into the gruel and only then toss it in or leave it in whole pieces. Stir the ear again.
Step 8
Cook until cooked through. Pour finely chopped herbs (parsley, dill, or celery) into the soup. If you don't have fresh herbs, you can use dried ones.
Step 9
Pour into bowls and serve with mayonnaise or sour cream.
