There are as many recipes for traditional Russian fish soup, known as or UKHA, as there are cooks in Russia. It can be made elegantly with a clear fish stock.
Serves 4 people
2 red snappers body about 500 g each
2 heads & 2 tails of red snappers
1 big white onion
2 small potatoes
8 cherry tomatoes
2 bay leaves
50 ml of vodka
A Bunch of dill
Bunch of coriander
2 tsp of salt
1 tsp of white pepper
1 tsp of dried coriander
1 L of fish stock
1 L of water
2 dried bay leaves
1) Dice the potatoes into 2 cm cubes. Finely chop the coriander. Slice the carrot, onion into half rings. Slice the lemon. Chop the coriander & dill. Slice the red snapper body into 3 pcs.
2) At a high temperature stove add 1 L of fish stock into the pot, add 1 L of cold water, add the heads and tails of the red snapper. Bring water to a boil. Reduce the temperature to medium low. Simmer for 20 min. Add sliced red snapper fish, diced potatoes, sliced celery, onion, 2 dried bay leaves, 50 ml of vodka & 1 tsp of dried coriander. Mix all the ingredients. Cook for 15 min. Add 2 tsp of salt, 1 tsp of white pepper, 8 cherry tomatoes. Simmer the soup for a further 5 min.
3) Add few ladle spoons of the soup into a serving bowl. Add 1 pc of the fish into the soup. Add 1 slice of lemon. Garnish with fresh coriander & dill.
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