Ukha Russian Fish Soup Recipes
UKHA (RUSSIAN FISH SOUP)
Wonderful fish soup. Very popular in Russia and easy to make. Try it with pike, perch or salmon.
Provided by Byakin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 25 g, Cholesterol 12 mg, Fat 0.5 g, Fiber 4.6 g, Protein 8.2 g, SaturatedFat 0.1 g, Sodium 31.8 mg, Sugar 2.1 g
UKHA (RUSSIAN FISH SOUP)
Make and share this Ukha (Russian Fish Soup) recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
Nutrition Facts : Calories 128.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 12.3, Sodium 41.5, Carbohydrate 24, Fiber 3.6, Sugar 2.5, Protein 8.3
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UKHA (RUSSIAN FISH SOUP) • CURIOUS CUISINIERE
To make fish stock for Ukha. Place the fish pieces into a pot and add water to cover the fish by about 2 to 3 inches. Add a small carrot, a small onion, a …
From curiouscuisiniere.com
4.6/5 (14)Total Time 45 minsCategory Dinner, SoupCalories 288 per serving
From curiouscuisiniere.com
4.6/5 (14)Total Time 45 minsCategory Dinner, SoupCalories 288 per serving
- In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
- Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
- Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
RUSSIAN FISH SOUP (UKHA) RECIPE : SBS FOOD
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3.7/5 (39)Servings 6Cuisine RussianCategory Entree
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UKHA – A TRADITIONAL RUSSIAN FISH SOUP - DISCOVER RUSSIA
Fish is then added into a boiling salted broth. It is cooked only briefly: sea fish – up to 12 minutes, freshwater fish – up to 20 minutes, and fish of northern rivers – up to half an hour. Fish in ukha should not fall apart. Its meat should become juicy …
From todiscoverrussia.com
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FISHERMAN'S SOUP - UKHA (Уха) - OLGA'S FLAVOR FACTORY
Bring to a boil, reduce the heat to a simmer and cook for 15-20 minutes, until all the vegetables are tender and cooked through. 5. Add the fish and the fresh herbs to the soup and serve. Store the leftovers in the refrigerator, covered well, for …
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UKHA: FAVORITE FISH SOUP OF RUSSIAN TSARS (RECIPE)
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FISH AND SHRIMP SOUP (UKHA RECIPE) - NATASHA'S KITCHEN
In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot. Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay …
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UKHA, UKRAINE NATIONAL CUISINE - RECIPES, PICTURES, INFO.
Cut the fish into little pieces. Chop the onion. Grate the carrot on a medium grater. Dice the potatoes, and add them to the boiling stock. Season it with pepper and salt. Bring the potatoes to the boil, then add the fish and cook for 15 mins. Add the carrot. Add …
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TRADITIONAL RUSSIAN FISH SOUP (UKHA) RECIPE - THE SPRUCE EATS
Add onions, celery, carrots, peppercorns, parsley, and salt and again bring to a boil. Reduce heat and simmer for 45 minutes. Remove bones and strain, if desired, pressing on the vegetables to extract all the juices. We leave the vegetables in. Add fish pieces and simmer for an additional 15 minutes or until fish is cooked.
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4.1/5 (30)Total Time 1 hr 20 minsCuisine Eastern EuropeanCalories 232 per serving
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4.1/5 (30)Total Time 1 hr 20 minsCuisine Eastern EuropeanCalories 232 per serving
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Ingredients. 4 cups water; 2 potatoes, cubed; 1 onion, chopped; 1 bunch fresh parsley, chopped; 4 ounces cod fillets, cubed; 1 lemon, juiced; salt and pepper to taste
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UKHA – RUSSIAPEDIA OF RUSSIAN ORIGIN - RT
A true Russian staple, fishermen would prepare the soup over an open fire with whatever fish was caught that day. Soups have always played an important role in Russian cuisine. Ukha began life as a simple broth but in the 16 th and 17 th centuries it evolved into a more diverse and elaborate dish that was served in the lavish Russian courts.
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UKHA - CHEF'S PENCIL
In a medium-large saucepan, place the fish bones and water and bring to a boil. Skim off any foam that rises to the surface. Add the onions, celery, carrots, peppercorns, parsley, salt, and again bring to a boil. Reduce the heat and simmer for 45 minutes. Remove the bones and strain, if desired, pressing on the vegetables to extract all the juices.
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4. Closer to the hour mark, fish out the onion and garlic head and discard these. Take out the carrot as well and dice it up. Put back the carrot and add the potato, diced onion, bay leaf and dill.
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POMOR UKHA, COD FISH SOUP | FOOD PERESTROIKA
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Ukha is a rustic Russian soup consisting of a broth filled with herbs, seasonings, root vegetables, and fish such as salmon, cod, perch, and trout. A bit of vodka is often added into the pot while the soup is simmering. Although it originated as a simple broth, it evolved into an elaborate dish during the 16th and 17th centuries, when it was ...
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Add wholly fish, bay leaf, black pepper and boil for 15-20 minutes. Get out fish of the broth and remove head, tail and bones. Add onions, carrots and potatoes, and boil for 1o minutes. Add fish meat and boil for 5-10 minutes until potatoes is fully cooked. Add spices.
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Glen learns all about one of Russia’s most ancient dishes, a fish soup called ukha, a popular delicacy dating back to the 16th-17th centuries that can still be found in many Russian restaurants. To make ukha fit for a tsar, it’s essential to use freshly caught sterlet. The problem is it’s winter, so Oscar takes Glen ice fishing. After ...
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From restexpert.com
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RUSSIAN SALMON SOUP UKHA RECIPE WITH GARNISH IDEA
Salt water. Place salt, roasted onion, roasted carrot, steams of dill and parsley, pepper corns of black pepper and all spice in boiling water. Brink to boil and add fish skin and bones. Boil on medium-low or low 45 minutes. We can also use carcass bones, head (grills and eyes needs to be removed) and fins.
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While cooking the broth, cut the fish into small pieces. Cut along the ridge and divide each half into 1-2 parts. Add salt, bay leaf to the broth. Carefully remove the heads and tails, lay the cut pieces of fish. Add vodka to make a fragrant, tasty ear. The recipe allows 50-100 grams.
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From thedailymeal.com
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Russian Food Traditional Russian Cabbage Soup Shchi Fresh cabbage soup or shchi is one of Russias national dishes and as with most dishes like this the recipes vary from cook to cook and from region to region. Recipe for Russian cabbage soup. Ukha Russian Fish Soup Ukha or fish soup is the ultimate Russian comfort food. Cut the chicken into ...
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Ukha is a Russian fish soup that is made by simmering whatever is left over of the fish after filleting, minus the gills and guts. Sometimes it is served as a meal with fish, potatoes, and vegetables in it, and sometimes it is left as a simpler broth and served with rasstegai fish pies.This is a great way to use the whole fish, saving the fillets for the pies and everything else for the broth.
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Cut salmon into bite-size pieces. Bring 4 quarts of water to boil in a large soup pot. Add in the rice and season the water with salt. Add in the carrots and onions. Let the soup simmer until the rice is cooked and the veggies are easily pierced with a fork. Next, add in the salmon and potatoes.
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Bring the vegetable stock to a simmer in a saucepan over medium heat. Add the potatoes, carrots, onion, nori strips, dill and bay leaves. Simmer for around 10 minutes, stirring occasionally. Discard the bay leaves and add the tofu, salt and pepper to taste. Simmer for around 5 …
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