Uha is a true dish of Russian national cuisine. From ancient Indo-European, the term is translated as "liquid" or "decoction." Once it was not only fish, but also chicken, swan, pea. Any soup was called Yushka and only gave a definition of what it was cooked from. I must say that at that time the dish was not particularly popular.
Since the XV century, it is increasingly being made from fish, and at the junction of the XVII and XVIII centuries this name was firmly entrenched in a fish dish. Many varieties of fish soup have appeared. It differs in the variety of fish used, the method of preparation, and regional characteristics. It is a mistake to consider fish soup as fish soup: although it is liquid, it does not apply to soups by technology, especially since not every fish is suitable for it.
We will cook one of the regional dishes - Rostov fish soup. Its characteristic feature is tomatoes in the composition.
Technological map of fish soup Rostov
According to this document, the layout of the products is as follows (per 100 g net):
- pike perch fillet - 34 g gross, 19 g net;
- tomatoes - 20 g gross, 17 g net;
- potatoes - 40 g gross, 30 g net;
- parsley root - 5 g gross, 4 g net;
- dill (or parsley) - 0.5 gross, 0.4 g net;
- water - 110 g.
100 g of Rostov fish soup contains:
- fats - 2.2 g;
- protein - 6 g;
- carbohydrates - 5.7 g;
- vitamin B 1 - 0.044 g, B 2 - 0.038 g;
- Ca — 11.81 g;
- Fe - 0.45 g.
The energy value of the dish is 66 kcal.
Cooking Technology:
- Cooking broth from fish bones.
- Bookmark boiling potato broth.
- Bookmark fish with ribs and skin, chopped tomatoes and spices 15 minutes before readiness.
- Add butter (optional) and greens at the end of cooking.
The festival
In May 2018, the V All-Russian festival “The Great Rostov Ear” was held in Rostov the Great. This popular gastronomic holiday is dedicated to all fish lovers. It is held annually and takes place in the fresh air.
Fishermen from all over the country come to taste the fish soup, which is boiled in a large boiler of 30 liters. They cook it at the stake according to old recipes from fish caught in Lake Nero. In addition to tasting, competitions and performances are held, guests are invited to an excursion to the Rostov Kremlin and the Museum of the People’s Academy of Fish.
The festival’s historical and theatrical program awaits the participants in the Pike Yard Museum. Guests will be transported into the world of fairy-tale characters and learn the stories of mythical fish.
And of course, at the festival you can not do without the secrets of fishing, fishing tales, recipes for fish dishes.
Recipe Rostov fish soup from Lazerson
Well-known chef Ilya Lazerson shares his vision of cooking this dish.
Ingredients:
- pike perch (fillet) - 200 g;
- potatoes - 1 tuber;
- onion - half the onion;
- tomatoes - 2 pcs.;
- carrots - 2 pcs.;
- dill;
- green onion;
- Bay leaf;
- salt;
- sugar;
- pepper peas.
Cooking.
- Boil water in a saucepan.
- Cut into large pieces carrots, potatoes and onions.
- Send carrots first to boiling water, then potatoes and onions.
- Cut off the head of the pike perch and, removing the gills, lower it into the pan, where the broth is cooked.
- To tear up the stomach of the fish, remove the insides, do not clean the scales. Cut the carcass into two halves along the ridge. Cut the ridge, fins and carcass and send it all to the pan. Separate the flesh from the skin, add the skin to the ear.
- Put the obtained zander fillet on foil and sprinkle on both sides with salt and sugar.
- Ten minutes later, remove fish from the broth.
- Peel the tomatoes from their skin, make cross-shaped cuts on them, place in a boiling ear for 30 seconds, then immediately transfer to cold water. Now the peel is easily removed.
- Cut tomatoes (do not remove seeds) and put in the ear.
- Add peppercorns, half a bay leaf and salt.
- Rinse the fish under water to remove excess salt, and cut into small pieces.
- Chop green onions.
- Put fish and onions in a pan and cover.
- Cook for 3 minutes.
How to serve
Rostovskaya fish soup is served hot, but you can eat cold. It is poured into plates, decorated with a circle of tomatoes and herbs on top. Add a slice of butter if desired. Eat with pies or brown bread.
Some tips
- The real Rostov fish soup is cooked from zander, but this does not mean that you cannot replace this fish with another.
- For the preparation of fish soup, enameled and clay dishes are best suited.
- The dish is cooked without a lid over low heat without boiling.
- Oil may be added to the ear, but this is not necessary.
- The broth should be transparent.
- It is recommended to add greens at the very end of cooking, and even better directly to the plates.
- You should not leave the ear for later, it is better to eat it right away, while it is fresh.