Ingredients with Measurements:
- 1 lb. white fish fillet
- 8 cups water
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp. black peppercorns
- 1 tsp. salt
- 1 cup chopped fresh herbs (dill, parsley, cilantro)
- 2 cups chopped mixed vegetables (potatoes, carrots, leeks, celery)
- 1 lemon, sliced
Special equipment needed:
- Large pot
- Ladle
- Fine mesh strainer
Step-by-step instructions:
1. In a large pot, combine the fish, water, onion, carrots, celery, garlic, bay leaf, peppercorns, and salt.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20 minutes.
3. Remove the fish from the pot and set aside.
4. Strain the broth through a fine mesh strainer into a clean pot.
5. Add the chopped herbs, mixed vegetables, and lemon slices to the pot.
6. Simmer the soup for 10-15 minutes, or until the vegetables are tender.
7. Flake the fish into bite-sized pieces and add it back to the pot.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Any white fish fillet can be used in place of the specified fish.
- Any combination of fresh herbs can be used, depending on personal preference.
- Any combination of vegetables can be used, depending on personal preference.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Use shrimp or crab instead of fish.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Be sure to remove the fish from the pot before straining the broth to prevent it from falling apart.
- Use a ladle to skim off any foam that rises to the surface of the soup.
- Adjust the seasoning to taste with additional salt and pepper.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs
- Lemon wedges
- Croutons
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled fish
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers promptly in the refrigerator.
Food history:
Ukha is a traditional Russian fish soup that has been enjoyed for centuries. It is typically made with freshwater fish and a variety of vegetables and herbs.
Flavor profiles:
This soup has a light and refreshing flavor, with a delicate fish flavor and a bright herbaceousness.
Serving suggestions:
Serve this soup as a light and healthy meal on its own, or pair it with a side salad or crusty bread for a more substantial meal.
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Region: Russian
Taste: Savory, Herbal, Earthy, Aromatic, Nutritious