Ear
6 servings
90 minutes
Uha is an ancient dish of Slavic cuisine that holds a special place among fish soups. Its history traces back to Kievan Rus, where fishermen and travelers prepared uha, appreciating its nutritional value and simplicity of preparation. Traditional Ukrainian uha is made from fresh fish that gives the broth a rich flavor and pleasant stickiness. The addition of roots, onions, and spices makes it aromatic and warming. A special technique of clarifying the broth with roe gives uha transparency and tenderness. Uha is perfect for cozy family lunches and outdoor meals, filling the body with warmth and the soul with memories of nature and freedom. Its taste is soft yet deep, with a slight sweetness from the fish and piquant notes of greens.
1
To give the fish soup the necessary stickiness, small fish like perch and pike perch should be boiled without removing their scales, after being gutted and thoroughly washed. In addition to the entrails, the gills must be removed from the perch, otherwise the broth will have a bitter taste.
- Fish: 1 kg
2
Place the prepared fish in a pot, cover with cold water, add peeled roots, onion, salt, and simmer for 40 minutes to an hour. After that, strain the broth.
- Fish: 1 kg
- Onion: 1 piece
- Leek: 1 piece
- Parsley root: 1 piece
- Celery root: 1 piece
- Water: 3 l
- Salt: to taste
3
To obtain a transparent fish soup, it is necessary to stretch (lighten) the salted or grainy caviar. For this, grind the caviar in a mortar, gradually adding a spoonful of cold water until a dough-like mass is obtained. Dilute the ground caviar with a glass of cold water, add a glass of hot fish soup, and after mixing, pour it into the pot with hot soup in two portions. After pouring the first part, the soup should boil, and only then can the remaining part be added. When the soup boils again, remove the lid from the pot and cook at a gentle boil for 15-20 minutes.
- Fish: 1 kg
4
When the fish soup is ready, remove it from the heat and let it sit for 10-15 minutes for the sediment to settle at the bottom of the pot. After that, carefully strain it.
- Fish: 1 kg