One of the traditional Russian cuisine is the fish soup, Ukha. Today, a couple of recipes from the book 'Cooking' 1955 edition. Simpler and more refined. Bon Appetit!
Ruffes or perches 150, pressed caviar 8, 5 parsley, celery 5, 10 onions.
Processed fish and cover with cold water, gradually warming, bring the broth to a boil, then remove the foam, add the parsley, onion and continue cooking for 40-50 minutes. Ready broth and lighten caviar solution.
To prepare the solution: caviar grind in a mortar, gradually adding water (1-2 tablespoons) for as long as a homogeneous mass (grains are should be carefully pounded). Thereafter the mass is diluted with cold water (4-5 liters of water per 1 kg of caviar) and add salt.
The prepared solution was poured into the broth, stir well, close the bowl with a lid, heated to a boil, remove the foam and continue cooking at low boil for 20 to 30 minutes. Ready soup off the heat and let it stand (caviar solution settles on the bottom), and then strain.
When producing large quantities of soup solution of caviar can be imported in two steps.
When cooking in the broth should be added to the stems of parsley and celery, which give the broth (ear), a pleasant aroma and beautiful greenish hue.
Fish soup serve in soup bowls. Separately, you can submit pies or pie with minced fish.
The best fish soup obtained from small fish - perch and ruffe.
Fish broth (ordinary ukha) 400, 95 sterlet, butter 2, carrots 5, lemon 1/15 pcs., pepper, herbs.
Sterlet clean, gut and wash well. Scrape with a knife from the skin mucus, and then to complete its removal to wipe the fish tissue. In portion bowl or saucepan pour the clear fish broth (ordinary ukha), bring it to a boil, lay sterlets pieces, add pepper (2-3 grains) and cook for 10-15 minutes (depending on the size of the pieces of fish). Appears on the surface of the foam is removed, leaving the fat sequins.
If the surface of the soup is not enough fat, the last to enter further. To do this, carrot, shredded on the grater, then fry in butter, drain and pour a few drops of oil into the broth. After the heat treatment to separate from fish cartilage.
Serve the soup in the same bowl in which it is boiled or heated plate, which put a piece of sterlet and pour the fish broth. Separately on the socket submit a slice of lemon and chopped parsley. You can also make Moscow rasstegai or Kulebyaka.
Try to cook ukha in nature, it is really delicious and satisfying!
Keywords: book 'Cooking' 1955 edition, Sterlet Ukha, Ordinary Ukha
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