Siberian fish soup
When you're tired of Olivier salad and pelmeni, which usually happens around January 3rd or 4th, you crave something light and invigorating. We've found just the dish for you – Siberian-style ukha (fish soup). We'll tell you how to make it now.
Siberian ukha was typically made with whatever fish could be caught in the nearest body of water. Historically, the soup contained nothing but fish and onions, but over time, people "adapted" it and began adding potatoes, carrots, and other ingredients.
In Siberia, white ukha is considered the most delicious, and it's made with pike-perch, perch, ruff, whitefish, burbot, and ide. Basically, take what you have. And preferably fresh, not frozen.
1. Ingredients:
- pike perch - 1 - 1,5 kg
- perch - 0,5 kg
- potatoes - 2-3 pcs.
- carrots – 1-2 pcs.
- onion - 2 pc.
- greens (dill, parsley, onion)
- vodka - 50 ml
- cherry tomatoes – 6-10 pcs.
- bay leaf – 2-3 pcs.
- salt and pepper - to taste
2. First, you need to make the fish broth. To do this, gut the perch. Remove the head and tail from the pike perch, gut the carcass, and separate the fillet from the spine. Be sure to remove the gills from all fish, otherwise they will impart a bitter taste.
3. Rinse the pieces under running water. Wrap small river fish, including the head, tail, spine, and fins, in cheesecloth, immerse in boiling water, and cook for 40 minutes.
4. While cooking, add bay leaves and black peppercorns to the water. Then remove the cheesecloth with the fish and spices, trying to keep the broth as clear as possible. Add the onions, carrots, and chives. We cut them into medium-sized pieces. (Photo with vegetables)
5. Boil the vegetables for 5 minutes over medium heat and add the pike-perch fillets to the pan. Cook for another 5 minutes. (Photo showing fish pieces and pan)
6. Add salt to taste. Optionally, add 50 ml of vodka to the soup; it will help soften the slightly sharp flavor of the river fish. Then add the halved cherry tomatoes and simmer for another 5 minutes.
7. Then turn off the heat and let the fish soup steep for a few minutes. Serve the finished dish with herbs and toasted bread brushed with butter. (Photo of the finished dish with bread and herbs)
8. Bon appetit!
