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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 |
(if you bought a whole large fish, use head and tail portions for uha, and cook the rest as you see fit) |
2 tbsp butter |
2 yellow onions, diced |
3 large carrots, sliced |
3 large potatoes, peeled, chunky diced |
3 large ripe tomatoes, quartered or a small box of cherry tomatoes pierced with fork |
3-4 cloves of garlic, minced |
6-8 whole allspice |
4-5 bay leaves |
1 tsp whole coriander seeds |
1 tsp caraway seeds (optional - gives a stronger taste) |
salt, pepper to taste |
fresh parsley |
Directions:
1. In a large stock pot, melt butter on the bottom and saute carrots and onions, until onions are translucent.
2. Pour 8 cups of water over veggies, and add potatoes.
3. Bring to boil and cook for 20 minutes
4. Toss in all spices, add salt and pepper to taste
5. Cook another 2-3 minutes
6. Reduce heat to low/medium
7. Carefully lower fish chunks into the soup and simmer for 10 minutes after bringing to boil
8. Add tomatoes and garlic and cook another 5 minutes or so.
9. Serve very hot with rye bread, toasted and buttered.
10. Cooking over low heat ensures soup's clarity.
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