Ucha (fish broth)

Last Updated on October 15, 2024

Recipe for fish soup made from small fresh fish, root Vegetable Recipes and caviar.

Ingredients:

500 g of fresh small fish 25 g 1.25 l of water 1/2 pcs of onions

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piece of leek piece of celery piece of parsley salt

Procedure:

1. Gut the fish, remove the ribs, small species can be left with scales (to make the soup jelly-like), pour cold water, add chopped Vegetable Recipes, salt and cook on a small flame for about half an hour
2. Then strain the broth
3. Spread the caviar in a porcelain bowl or in a mortar, add cold water by spoonfuls until you get a smooth porridge, then pour 1 deciliter of cold water, a little hot water and pour half of the mixture into the strained ears
4. Bring the soup to the boil, add the remaining caviar mixture and cook for about a quarter of an hour
5. Remove the cooked uchu from the stove, let stand and carefully strain
6. Bone the fish pieces, divide them on plates and pour the hot broth over them.