Fish Soup

Fish Soup - Russian Soup Recipe

How to Cook & Prepare Fish Soup:

(Ukha)

1 kg fish 1 stalk of celery
1 onion 2 ½ to 3 litres
1 leek water
1 parsley root salt

Sterlet or fresh-water perch are best for ukha but zander and various small fish (except tench) may be used. The soup will be stronger if the scales are not scraped from such small fish as ruff and perch. Remove the intestines or viscera and wash thoroughly. Remove the gills of perch. Add the cleaned vegetables, salt and pour water to cover. Simmer for 40 to 60 minutes, strain. Clarify the stock with soft or pressed caviar as follows:
Rub 50 g of caviar in a mortar, add water gradually until it is like heavy cream. Blend with one cupful of cold water, then add one cupful of hot stock and mix, stir half the mixture into the hot fish stock, bring to the boil and add the remaining clarifying mixature. When the soup begins to boil, uncover and simmer for 15 to 20 minutes. Stand until the clarifier settles (10 to 15 minutes). Strain carefully. Serve with a piece of fish in each plate. Pass kulebyaka or rasstegai.

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	Broth with chicken drop dumplings		Angler’s Fish Soup