Bowl of Ukranian Fish Soup
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Ukranian Fish Soup


Ukraine   -   Rkybna Yushka / Rybyacha Supa
Makes:
Effort:
Sched:
DoAhead:  		 11 cup
***
2 hr
Yes		 A spectacularly flavorful fish soup with plenty of vegies. It can made mostly ahead and quickly finished when needed.

1-1/2
14
14
7
3
3
2
1/3
6
3
8
3
1/4
3
1/2
1/3
#
oz
oz
oz
oz
oz
oz
c
c


t
c
T
T
t
Fish Fillets (1)
Tomatoes
Potatoes (2)
Onion
Carrots
Celery Root (3)
Parsley Root (4)
Parsley
Water (5)
Bay Leaves
Allspice, whole
Coriander Seeds  
Butter
Brandy (6)
Salt
Pepper
Prep   -   (1 hr)
  1. Cut FISH FILLETS into bite size pieces, smaller for soup course than for main dish soup. IF doing ahead, do this just before final reheating.
  2. Scald TOMATOES in 1 minute in boiling water. Quench in cold water. Peel and chop fine.
  3. Peel POTATOES and cut into about 1/2 inch chunks. Place in cold water and bring to a boil until half cooked. Drain. This prevents acid in the tomatoes from hardening the surface of the potatoes.
  4. Quarter ONION lengthwise and slice thin crosswise.
  5. Peel CARROTS, CELERY ROOT, and PARSLEY ROOT. Cut into about 1/3 inch dice. Mix all.
  6. Chop PARSLEY medium. Measure is after chopping, moderately packed.
Run   -   (1-1/4 hr)
  1. In a sauce pan (3 quart) heat Butter. Fry Onion over moderate heat until softened. Stir in Carrot mix and continue frying until vegies are starting to soften, about 10 minutes.
  2. Stir in Tomatoes and Brandy. Continue frying until Tomatoes are softened and most liquid has evaporated.
  3. Stir in Water, Bay Leaves, and Allspice. Bring to a boil, turn down the heat and simmer covered for 15 minutes.
  4. Stir in Potatoes and Coriander Seeds. Bring back to a simmer and simmer covered for 20 minutes.
  5. IF making ahead, stop here.
  6. Bring to a boil. Stir in Fish, Parsley, Salt, and Pepper. Bring back to a simmer until Fish is cooked through, usually 5 minutes or less.
  7. Serve hot. For buffet pour into a slow cooker set to "keep warm".
NOTES:

  1. Fish Fillets:

      One pattern recipe calls for "any fresh water fish", so I use Tilapia. Another calls for "at least 3 kinds of fish (mostly fresh water)". It's up to you, but use fish that holds together in wet cooking.

  2. Potatoes:

      I use White Rose type or Red Potatoes. Yukon Gold type turn to mush with long cooking. For details see our Potatoes page.

  3. Celery Root

    This lumpy root is fairly available in North American produce markets. If you can't use it, dice a couple of stalks of Celery. For details see our Celery Root page.

  4. Parsley Root:

      This small root is not widely available in North America. The pattern recipe allows Parsnip, though it is a lot sweeter. For details see our Parsley page.

  5. Water:

      Some recipes call for fish broth.

  6. Brandy:

      Some recipes use 1 cup Dry White Wine instead, mixed in with the Water or Broth. Your choice.
  7. U.S. measure:   t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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