I want to tell you how to cook a royal fish soup according to an old recipe. This is a rich, richly flavored soup made from two types of fish and a classic set of fish soup. Treat yourself to an ancient dish.
Cooking description:
Leave the skin on the halibut for a richer and more transparent ear. This will keep the meat from falling apart and keep the broth "clean".
After the ukha is cooked, do not forget to remove the onion halves from the pan.
If you have fish trimmings, they can be added to the broth, but must be removed before serving.
Purpose: For lunch
Main ingredient: Fish and seafood / Vegetables / Potatoes / Onions / Salmon / Halibut
Dish: Soups / Ukha
Cuisine geography: Russian cuisine
Ingredients:
- Salmon steak - 1 Piece
- Halibut steak - 1 Piece (or other white fish)
- Potatoes - 3-4 Pieces
- Carrots - 2 Pieces
- Onion - 1 Piece
- Bay leaf - 3 pieces
- Pepper peas - 5 Pieces
- Salt - To taste
- Greens - To taste
Servings: 4-6
How to cook "Tsar's ear (old recipe)"
First, prepare the fish. Wash salmon and halibut. Separate the fillets from the bones. Try to remove all bones from the meat. Cut the fish into large pieces. Peel the potatoes and cut into fairly large pieces. Peel and cut the carrots into circles. Then cut the circles in half. Peel the onion and cut it into two halves. Pour 1.5 liters of water into a saucepan and boil it. Salt to taste and send potatoes and carrots there. After 10 minutes, put the onion there, and after another 10 minutes, put the fish. The fish broth should cook for another 5 minutes. Before serving, the ear should be infused for at least 30 minutes. You can add a slice of lemon to the plate to taste. This fish soup can also be seasoned with sour cream and chopped herbs.