Russian Cuisine

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1 onion
1 carrot
1 parsley root
1 leek (white part only)
1 parsnip
1 teaspoon salt
1 pound fresh or frozen smelts
10 whole black peppercorns
2-3 bay leaves

Combine the vegetables, salt, and 2 quarts of water in a 4-quart pot. Bring to a boil, lower the heat, and simmer for 30 minutes, partially covered. Add the smelts, peppercorns, and bay leaves, then return to a boil and simmer for 20 minutes, partially covered. Strain the stock, discard the vegetables and fish. Taste the broth for salt, remove bay leaves, and use as directed in the following recipes.

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Per 2.5lbs (1kg) of fish:
1 onion
1 leek
1 bunch of parsley
1 bunch of celery
1 gallon (3 liters) of water

Note: Ukha is fish soup, which tastes best when cooked with sterlet, snapper, or redfish. Also great with pike perch, zander, or any other small fish but carp.

Fish preparation: To create proper texture be sure not to remove scales. Gut and thoroughly clean fish. If using snapper remove gills. Place fish into pot. Add water. Clean leek and add it to pot. Add onion, sliced celery and salt and boil on a medium flame for 40-60 min. Served with fish and parsley

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