Ukha – Clear Russian Fish Soup

Part 1 – Make the soup:

Place onion, stints, water, diced celery, leek, carrot, pepper, spices, parsnip, and salt in a large saucepan and bring to a boil without lid at high temperature. From time to time skim off the foam that forms. Now put the lid on the saucepan, turn down the temperature, and let the clear soup just simmer for the next 35 min.

Remove the clear soup from the stove and pour it through a fine sieve into a clean saucepan. Press the solids remaining in the strainer against the strainer with the back of a spoon to squeeze out liquid (they will not be strained through the strainer, just squeezed out and then discarded).

Part 2 – Make the soup using the clear soup:

Place the saucepan with the clear soup repeatedly on the kitchen stove. Add the carrots and potatoes destined for the soup chowder, unchopped, to the clear soup along with the white wine. As soon as the liquid boils, turn down the heat and simmer the clear soup with the lid on until the soup ingredients are cooked after about 25 minutes.

Pour the soup one more time through a hair sieve into a clean saucepan. Carefully remove the potatoes and carrots, rinse and set aside. Take care not to crush them, as they will be used later as a nice soup garnish.

The other collected in the hair sieve

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