Ingredients with Measurements:
- 1 lb whitefish fillets
- 6 cups water
- 2 leeks, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp salt
- 2 tbsp olive oil
- 1 lemon, sliced
- Fresh dill, chopped (for garnish)
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add leeks, carrots, celery, onion, and garlic. Cook until vegetables are soft, about 5 minutes.
2. Add water, bay leaf, black peppercorns, and salt to the pot. Bring to a boil.
3. Reduce heat to low and add whitefish fillets to the pot. Simmer for 10-15 minutes, or until fish is cooked through.
4. Remove fish from the pot and set aside. Strain the soup through a fine-mesh strainer, discarding the vegetables and spices.
5. Return the soup to the pot and bring to a simmer. Add lemon slices and cook for 5 minutes.
6. Serve the soup in bowls, topped with the cooked whitefish fillets and chopped dill.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Whitefish fillets can be substituted with any other white fish, such as cod or haddock.
- Leeks can be substituted with onions or shallots.
- Carrots and celery can be substituted with any other vegetables, such as potatoes or parsnips.
Variations:
- Add potatoes or rice to make the soup more filling.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a splash of white wine to the soup for extra depth of flavor.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use a ladle to remove any foam that forms on the surface of the soup while cooking.
- Garnish with fresh dill for a pop of color and flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of lemon and a sprig of dill on top.
Garnishes:
Fresh dill, lemon slices
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the soup is too thin, simmer it for a few more minutes to reduce the liquid. If it is too thick, add more water or broth.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ukha is a traditional Russian fish soup that has been enjoyed for centuries. It is typically made with freshwater fish, such as carp or pike, and is often served with potatoes or other vegetables.
Flavor profiles:
The soup has a light and delicate flavor, with hints of lemon and dill.
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a starter for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian