Ucha – Russian Fish Soup

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

For the broth:

  • 1 ½ liters water
  • 750 g fish (leftovers)
  • 1 onion (s)
  • 1 carrot (s), diced
  • 1 stalk celery with leaves
  • 1 leek, the white it
  • 1 parsnip (s), peeled
  • leaves bay
  • Spice (s) your choice
  • salt and pepper

Also: (for the deposit)

  • 0.75 liter ¾ white wine
  • 3 potatoes, peeled
  • 2 carrots, peeled
  • 1 egg white
  • 0.5 kg ½ salmon fillet (s)

For the set:

  • 5 shallot (s), chopped
  • N / A Lemon (s) - slices, thin
Ucha – Russian Fish Soup
Ucha – Russian Fish Soup

Instructions

  1. Chop the vegetables for the broth. Put the water, fish scraps, onions, carrots, leeks, celery, parsnips, spices, pepper and salt in a large saucepan and bring to the boil over high heat without the lid.
  2. From time to time skim off the foam that forms. Then put the lid on the saucepan, turn the heat down, and let the broth simmer gently for the next 35 minutes.
  3. Remove the broth from the stove and pour it through a fine sieve into a clean saucepan. Press the solids remaining in the sieve against the sieve with the back of a spoon to squeeze out the liquid. They are not pushed through the sieve, just squeezed out and then disposed of.
  4. Put the saucepan with the broth back on the stove. Add the carrots and potatoes intended for the soup to the broth without chopping them together with the white wine. As soon as this liquid boils, turn the heat down, slowly simmer the broth with the lid on, until the soup garnishes are cooked after about 25 minutes.
  5. Pour the soup again through a sieve into a clean saucepan. Carefully remove the potatoes and carrots and set aside. Make sure that they are not crushed if possible, because they will later be used as a nice soup insert. Discard the other solids that have collected in the sieve.
  6. Heat the soup gently for a few minutes on a low flame, but do not boil. Add the egg white. Now stir vigorously with the whisk and heat the broth until it boils. When the soup boils, the cooked protein rises to the surface of the soup. This is when the broth is removed from the hob, covered and left to stand for five minutes.
  7. Line a coarse sieve with a double-folded kitchen towel. Soak the cloth well with water beforehand and wring it out lightly. Pour the soup back into a clean saucepan through the sieve lined with the cloth.
  8. Add the salmon fillets to the soup and cook over medium heat for about 5 minutes, remove. Season and season the soup. Cut the set aside potatoes into sticks, cut the set aside carrots into small slices. Let the potatoes and carrots slide into the soup.
  9. Cut the fish fillets into bite-sized pieces and add them to the soup as well. You can sprinkle the finished soup with shredded shallots and garnish with lemon wedges.

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