Ukha po-tsarski
3 servings
200 minutes
This ukha is cooked simultaneously on fish and chicken or rooster, due to which the broth turns out especially rich, tasty, rich and aromatic. The recipe was shared with us by the brand chef of the restaurants "Ryba moya" Dmitry Parikov.
Calories210.5kcal
Proteins30.2grams
Fats7.6grams
Carbohydrates5.5grams
1
Clean and chop the vegetables coarsely, cut the fish into pieces. Cut the chicken into parts.
- Onion: 50 g
- Carrot: 60 g
- Garlic: 20 g
- Carp: 100 g
- Pike-perch (zander): 100 g
- Crucian carp: 100 g
- Pike: 100 g
- Chicken: 100 g
2
Put everything in a pot, fill with cold water, add bay leaf, salt, and pepper. Cook on low heat for 3 hours, stirring occasionally.
- Water: 2 l
- Bay leaf: 1 g
- Salt: 1 g
- Black peppercorns: 2 g
3
Pour the fish soup into bowls and garnish with dill.
- Dill: to taste
