Ingredients with Measurements:
- 1 lb. pike fillet, cut into bite-sized pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups fish stock
- 1 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. flour
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
Step-by-step instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and minced garlic. Sauté until onion is translucent.
3. Sprinkle flour over the onion and garlic mixture. Stir well.
4. Gradually pour in fish stock, whisking constantly to prevent lumps from forming.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes.
6. Add pike pieces to the pot and cook for another 10 minutes.
7. Pour in heavy cream and stir well.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 25g
Carbohydrates: 15g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Pike fillet can be substituted with any other white fish, such as cod or haddock.
- Fish stock can be substituted with vegetable or chicken stock.
- Heavy cream can be substituted with half-and-half or whole milk.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use leeks instead of onions for a milder flavor.
- Add a splash of white wine for extra depth of flavor.
Tips and tricks:
- Be sure to cut the pike fillet into bite-sized pieces so that it cooks evenly.
- Whisk constantly when adding the fish stock to prevent lumps from forming.
- Taste and adjust seasoning as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
- Croutons
- Lemon wedges
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more fish stock or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the pike fillet to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Yushka is a traditional Russian fish soup that is typically made with freshwater fish.
Flavor profiles:
- Savory, creamy, and slightly sweet from the onions.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: Russian