Ear soup with vodka
6 servings
120 minutes
Uha is an ancient Russian dish reflecting the traditions of fish cuisine. Its taste is rich and deep, with a light note of vodka adding an extraordinary depth and enhancing the fish's aroma. This recipe symbolizes the soulfulness of Russian cuisine, where every meal becomes a special ritual. The thick broth soaks the potatoes and vegetables, while the tender fish melts in your mouth. Bay leaf and peppercorns give the dish subtle spicy notes. Uha is best served hot, garnished with fresh herbs. It’s a wonderful choice for warm gatherings with loved ones and an excellent option for a warming dish in cold weather.
1
Wash the bones for the broth, pour in cold water, bring to a boil and simmer for 1.5 hours. Strain the broth and put it back on the heat, remembering to skim off the foam.
- Fish bones: 2 kg
- Water: 3.5 l
2
Peel the potatoes, chop them coarsely, and add to the broth.
- Potato: 4 pieces
3
Chop the onion and carrot into small cubes. Heat the pan and fry until golden brown over medium heat.
- Onion: 2 heads
- Carrot: 1 piece
- Vegetable oil: to taste
4
Try the potatoes, and if they are half cooked, add the fried vegetables.
- Potato: 4 pieces
- Onion: 2 heads
- Carrot: 1 piece
5
Then add the fish, throw in the bay leaf and peppercorns. After 5-10 minutes, pour in the vodka.
- Fish: 600 g
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
- Vodka: 100 ml
6
Bring to a boil, turn off, and let steep for 20 minutes to release the aromas.
- Water: 3.5 l
- Salt: to taste
7
Chop parsley, onion, and dill, pour the fish soup into bowls, and sprinkle with greens.
- Onion: 2 heads
