Soups

Fish solanka (soup)

Submitted by Nobility_Cuisine on Sat, 12/10/2005 - 21:13.
Ingredients for 2:

½ lb sturgeon fillet
2 medium potatoes
1 tomato
1 red sweet pepper
2 marinaded cucumbers
10 black/green olives
2 tbsp all-purpose flour
2 tbsp vegetable oil
Salt, ground black pepper on taste
1 lemon
Italian parsley for decoration

Method:

Peel potatoes, clean pepper and tomato, cut potatoes, tomato, and red pepper into cubes. Mix vegetables, pour flour over it, and mix well.
Cook on a skillet (or not deep sauce pan) until potatoes are lightly gold color.
Put vegetables into a saucepan with boiling water, turn heating to low, and boil 10 minutes.
Cut cucumbers and olives into small cuts, add into the saucepan, boil 3 minutes.
Cut sturgeon fillet into cubes, add salt and pepper, and boil 7 minutes.
After you pour solanka in serving plates, decorate it with slice of lemon and sprinkle with cut parsley.

Double Starlet Uha - Soup

Submitted by Nobility_Cuisine on Sat, 09/10/2005 - 10:29.
The most popular kind of fish soup in Russia is called “Uha”, and there are a large number of uha recipes; it depends on what the region is, which types of fish are in the rivers and lakes, which greens are traditional for the place, and many small cooking details. Other kinds of fish soups are: “kalia”, “rassolnik”, “fish solanka”, “borzch with fish”, and “schi with fish”.
Before 18th century, people called “uha” many soups with grains, vegetables, noodles, and fish.
The most simple “uha” is an analog of the French and Spanish bisque. The difference is that commonly, people in Russia did not eat most of “frutti di Mare”, so uha could contain just fish, probably, some kinds of fish.
Ordinary uha is uha from one type of fish from one catch, of any size.
I will give you a recipe of the double uha, a more “noble” dish. By the way, triple uha was popular in Moscow in 19th century (uha from 3 types of fish.)

Double Starlet Uha - Soup

Ingredients for 8:

4 lb large starlet, preferably whole fish
2 lb whitefish, preferably whole fish
1 large shallot onion
1 large carrot
3 tbsp butter
1 parsley root
20 black peppers
Bunch of greens (dill and parsley)

Method:

Prepare fish: peel fish, remove the guts, gills (they give a bitter taste), and clean up the inner black film. Then wash, cut off fins and heads, and cut into large pieces.
Put cut fish into the boiling water for a few seconds, pull out the fish pieces, or pour out the boiling water, and pour cold water on.

Pour 3/4 gallon of water into a large pan, and bring it to boil.
Cut peeled onion and carrot into 4 parts, cut peeled parsley root into 2 parts. Take 1 part of carrot and grate it. Fry it with butter for 5 minutes.
Put onion, carrot, parsley root in the boiling water, then put black pepper, fish heads and fins in, and boil for about 10 minutes, removing the foam regularly.
Add fried carrot and boil for 5 minutes.
Then, filter the broth in another pan and bring to boil.
Put the broth fish cuts, reduce heating to low, and boil for about 10-12 minutes.
Add greens and serve.

Astrakhan’s uha - Soup

Submitted by Russian_Cuisine on Fri, 08/12/2005 - 20:37.
Astrakhan is an ancient city of about 2 million people in the delta of the greatest Russian river, Volga, and it is on the shores of the Caspian Sea and also riverside.
Astrakhan is a famous center of catching and cultivation of the sturgeons, and a center of the productions of black caviar.
In the “good old times” there were plenty of sturgeons in the Volga delta. Now, there are much fewer of them, but sturgeons are still common food for Astrakhan’s region’s inhabitants.

Green schi

Submitted by Russian_Cuisine on Tue, 07/05/2005 - 20:08.
Ingredients:
½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
2-3 potatoes
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving

Method:
Bring broth or water to boil.

“Tsar” schi

Submitted by Nobility_Cuisine on Tue, 07/05/2005 - 20:04.
Ingredients for 4:
1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):
¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:
Wash meat and ribs. Make meat broth: bring ½ gallon of water to boil, add meat and ribs, bring to boil and set to low heat. Add 1 onion and 1 carrot, 1 bay leaf, black pepper.
Close with a lid and cook for an hour.
Slice sauerkraut thinly and add to broth.
Chop carrot and onion, cook on the skillet (the vegetables have to retain their color.)
Add sliced skinless tomatoes or tomato sauce to the skillet, cook for 1 minute, then add to pan with broth.

Wash, peel and slice potato, add to soup.
Cook for about 15 minutes.
Make dough: Mix all ingredients for dough to get a mild, elastic dough, and make a dough ball.
Cut greens (parsley, dill, celery) and garlic.
Pour soup in 4 pots. Add greens to the pots.
Heat the oven until 360 F. Roll the dough into 4 parts.
Close pots with dough “lids”.
Bake in the oven for 20 minutes, or until the dough looks golden.
Take out pots from the oven, let stand for 5 minutes, take off “lids”.
Serve with sour cream.