Ukha po-tsarski

Name: Ukha po-tsarski
Total time: 3 h 20 min
Yield: 3
Ingredients: Onion 50 g; Carrot 60 g; Garlic 20 g; Black peppercorns 2 g; Water 2 l; Salt 1 g; Carp 100 g; Pike-perch (zander) 100 g; Crucian carp 100 g; Pike 100 g; Chicken 100 g; Bay leaf 1 g; Dill 0 to taste

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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

210.5

kcal

30.2g

grams

7.6g

grams

5.5g

grams

Ingredients

3servings

Onion

50

g

Carrot

60

g

Garlic

20

g

Black peppercorns

2

g

Water

2

l

Salt

1

g

Carp

100

g

Pike-perch (zander)

100

g

Crucian carp

100

g

Pike

100

g

Chicken

100

g

Bay leaf

1

g

Dill

to taste

Cooking steps

1
Clean and chop the vegetables coarsely, cut the fish into pieces. Cut the chicken into parts.
Required ingredients:
1. Onion: 50 g
2. Carrot: 60 g
3. Garlic: 20 g
4. Carp: 100 g
5. Pike-perch (zander): 100 g
6. Crucian carp: 100 g
7. Pike: 100 g
8. 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.
Required ingredients:
1. Water: 2 l
2. Bay leaf: 1 g
3. Salt: 1 g
4. Black peppercorns: 2 g

3
Pour the fish soup into bowls and garnish with dill.
Required ingredients:
1. Dill: to taste

Ukha po-tsarski

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