Ukha(Clear Salmon Soup)
6 c -- Water 1 1/2 lb Smelts, whole -- cleaned well 1 Onion, med 1 Carrot, large -- peeled/quarte 1 Leek (white only) 1 Celery stalk -- with leaves 1 Parsnip -- peeled 1 Bouquet ga...
Ingredients
- 6cup -- water
- 11/2 lb smelts, whole -- cleaned well
- 1onion, med
- 1carrot, large -- peeled/quarte
- 1leek (white only)
- 1celery stalk -- with leaves
- 1parsnip -- peeled
- 1bouquet garni
Directions
- 1
6 c -- Water 1 1/2 lb Smelts, whole -- cleaned well 1 Onion, med 1 Carrot, large -- peeled/quarte 1 Leek (white only) 1 Celery stalk -- with
- 2
Cook Time: 2:00 In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and p
- 3
Cover the pot, reduce the heat, and simmer for 35 minutes
- 4
Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible
- 5
Discard the solids
- 6
Return the stock to the heat and add the salmon trimmings, wine, potatoes, and thin carrots
- 7
Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes
- 8
Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots