Ingredients with Measurements:
- 1 lb of white fish (such as cod or haddock), cut into small pieces
- 2 medium-sized potatoes, peeled and diced
- 2 medium-sized carrots, peeled and diced
- 1 medium-sized onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 4 cups of water
- 2 tablespoons of vegetable oil
- 1 tablespoon of all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced potatoes and carrots to the pot, and stir to combine with the onion and garlic. Cook for 5 minutes, stirring occasionally.
3. Add the bay leaf and 4 cups of water to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
4. In a separate bowl, mix the flour with 1/4 cup of cold water until smooth. Add the flour mixture to the pot, and stir to combine.
5. Add the cut-up fish to the pot, and stir gently to combine. Simmer for an additional 10 minutes, or until the fish is cooked through.
6. Season with salt and pepper to taste. Remove the bay leaf from the pot.
7. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
5. Temperature:
- Medium heat for sautéing the onion and garlic
- Low heat for simmering the vegetables and fish
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 240
- Fat: 7g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- You can use any white fish that you prefer, such as tilapia or halibut.
- You can substitute the potatoes with sweet potatoes or turnips.
- You can substitute the carrots with parsnips or celery.
Variations:
- You can add other vegetables to the soup, such as green beans or peas.
- You can add a dollop of sour cream to the soup before serving.
- You can add a squeeze of lemon juice to the soup for a tangy flavor.
Tips and tricks:
- Make sure to cut the fish into small pieces so that it cooks evenly.
- You can use fish stock instead of water for a richer flavor.
- If the soup is too thick, you can add more water or fish stock to thin it out.
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, garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a nice accompaniment to this soup.
Troubleshooting advice:
- If the soup is too thin, you can add more flour to thicken it up.
- If the soup is too thick, you can add more water or fish stock to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Yushka is a traditional Ukrainian fish soup that is typically made with freshwater fish.
Flavor profiles:
- This soup is savory and comforting, with a mild fish flavor and a hint of sweetness from the carrots.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Ukrainian