Ear soup "Tsarskaya" (Morella)
1 serving
30 minutes
Uha 'Tsarskaya' (Morella) is an exquisite dish of Russian cuisine worthy of a royal table. This rich soup combines the tenderness of seafood with the depth of chicken broth. Tiger shrimp, salmon, and dorado create a delicate and rich flavor, while potatoes and fresh vegetables add softness and balance. A light tang from lemon refreshes the dish, and herbs provide brightness and freshness. Grilled vegetables - leek, zucchini, and bell pepper - highlight the noble character of the dish. The uha is aromatic, warming, and nourishing, perfect for both festive gatherings and cozy family dinners. This recipe embodies the traditions of Russian gastronomy with an exquisite modern twist.
1
Add tiger shrimp (preferably unpeeled for a richer broth), potatoes to the chicken broth and set it on low heat.
- Chicken broth: 160 ml
- Tiger prawns: 40 g
- Potato: 40 g
2
Grill (or dry fry with a sprig of rosemary) the leeks, zucchini, and bell peppers. All vegetables should be cut into thin strips.
- Leek: 20 g
- Bell pepper: 10 g
- Baby courgettes: 10 g
3
Increase the heat to medium and add vegetables to the broth (2).
- Leek: 20 g
- Bell pepper: 10 g
- Baby courgettes: 10 g
4
Bring to a boil and remove from heat.
5
Add salmon and dorado, herbs, and lemon juice to the pot. Add salt and pepper to taste.
- Dorada (gilt-head bream) fillet: 20 g
- Atlantic salmon fillet: 30 g
- Dill: 3 g
- Parsley: 3 g
- Lemon: 5 g