Uha - Russian Fish Soup
From crainny 17 years ago
- 30 minutes to make
- Serves 8
I've got fish and I am not afraid to use it! If you ask Russians about the Uha [oo-Hah]- you'll quickly find out there are as many ways to cook it as there are cooks. This particular way is called "monastery style", and comes with tomatoes, which give it a slightly tangy and slightly sour taste
Ingredients
- 2 lbs of flaky fish fillets, large chunks - salmon, carp, snapper, etc shopping list
- (if you bought a whole large fish, use head and tail portions for Uha, and cook the rest as you see fit) shopping list
- 2 tbsp butter shopping list
- 2 yellow onions, diced shopping list
- 3 large carrots, sliced shopping list
- 3 large potatoes, peeled, chunky diced shopping list
- 3 large ripe tomatoes, quartered or a small box of cherry tomatoes pierced with fork shopping list
- 3-4 cloves of garlic, minced shopping list
- 6-8 whole allspice shopping list
- 4-5 bay leaves shopping list
- 1 tsp whole coriander seeds shopping list
- 1 tsp caraway seeds (optional - gives a stronger taste) shopping list
- salt, pepper to taste shopping list
- fresh parsley shopping list
How to make it
- In a large stock pot, melt butter on the bottom and saute carrots and onions, until onions are translucent.
- Pour 8 cups of water over veggies, and add potatoes.
- Bring to boil and cook for 20 minutes
- Toss in all spices, add salt and pepper to taste
- Cook another 2-3 minutes
- Reduce heat to low/medium
- Carefully lower fish chunks into the soup and simmer for 10 minutes after bringing to boil
- Add tomatoes and garlic and cook another 5 minutes or so.
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- Serve very hot with rye bread, toasted and buttered.
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- Cooking over low heat ensures soup's clarity.
People Who Like This Dish 8
- khalid683 Nowhere, Us
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- mejnoona Everett, MA
- invisiblechef WA
- crainny Prattville, AL
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The Rating
Reviewed by 1 people-
I am going to try this while my tomatoes last then forward this to my Russian sister in law!
Thank you
Michael
trigger
in loved it
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" It was excellent "