Uha is a traditional hot Russian dish with fish. There were no analogues to him in the world and is not found in any other kitchen in the world. This dish differs from other fish soups in the set of products and the method of preparation. The soup is prepared from only one type of fish and you can not add oil, fried onions, flour and cereals to it.
Pick your recipe
You will need
- - lemon - 4 slices;
- - fresh dill - to taste;
- - salt - to taste;
- - black pepper peas - 1 tsp;
- - bay leaf - 5 pcs.;
- - onion - 1 pc.;
- - parsley root - 1 pc.;
- - carrots - 2 pcs.;
- - potatoes - 2 pcs.;
- - fresh fish - 900 g.
Instruction manual
1
Pour 3 liters of cold water into a 4- or 5-liter pan. Clean the fish, get rid of the fins, head, tail, entrails, scales and all the excess, gut, rinse it in water.
2
Peel the onion from the husk, cut off all the excess with a knife. Peel the potato and cut out all the eyes, if any. Scrape off dirt from carrots, wash it in water. Wash the parsley root thoroughly in running water.
3
Coarsely chop the onion and potato. Cut the parsley root into several parts, after the ear is boiled, these parts of the parsley will need to be removed. Cut the carrots into half rings.
4
Bring the water in the pan to a boil, add vegetables and salt. After 15 minutes, the potatoes are almost ready, add black pepper and peas and bay leaf.
5
After a few minutes, place the fish in the pan. Cook for 8 minutes. Rinse and chop the dill, add it to the pan. Try the ear to taste, if not enough salt, then add a little at your discretion. Cook for another 3 minutes and remove the pan from the heat.
6
Put a slice of lemon in a plate, pour the ear into portioned dishes and serve it with sour cream, mayonnaise, slices of black, white bread or loaf. The dish can be additionally decorated with greens.