Sea bass and carp soup
3 servings
60 minutes
Uha made from sea bass and carp is an exquisite version of traditional Russian fish soup, rooted in the ancient traditions of fishermen. The broth, prepared with aromatic vegetables and spices, gains a rich flavor from the use of two types of fish: sea bass and carp. The light acidity of lemon harmoniously complements the rich taste of the dish, while the addition of millet makes it even more filling and nutritious. This soup not only warms and satisfies but also surprises with the delicate texture of the fish and a balanced combination of ingredients. Uha from sea bass and carp can be served as a main dish for lunch, especially in cold weather when one craves something warm and cozy.
1
Prepare the broth. Sauté onion and carrot in vegetable oil, add all ingredients to water, and simmer for 20 minutes.
- Onion: 20 g
- Carrot: 220 g
- Refined oil: 5 ml
- Water: 1.5 l
- Fish stock: 15 g
- Bonito flakes (katsuobushi): 5 g
- Allspice: 2 g
- Fish sauce: 15 ml
2
Prepare a sauté for fish soup. Dice all vegetables, fry in oil, and add tomato paste. Add broth and simmer for 30-35 minutes until the vegetables are fully cooked.
- Onion: 20 g
- Carrot: 220 g
- Potato: 1 kg
- Yellow sweet pepper: 100 g
- Red sweet pepper: 100 g
- Refined oil: 5 ml
- Tomato paste: 100 g
- Fish stock: 15 g
3
Add pre-cooked millet and a thin slice of lemon to 300 ml of broth, and sprinkle with parsley.
- Millet: 30 g
- Lemon: 10 g
- Parsley: to taste
