Ukha with millet and vodka

Fish 11 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Ukha with millet and vodka
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium
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Ukha with millet and vodka is a dish that just by its name evokes emotions and generates heated debates. “Millet in fish soup? And I always put only pearl barley! "..." The fish soup should only be cooked over the fire! "..." And why is vodka, vodka ?! " We really like the version offered here! Firstly, pike is a rather tender fish, and the broth from it turns out to be rich. Secondly, millet gives the soup the necessary thickness and satiety. And that same vodka makes the fish soup taste more expressive and rich. In addition, this alcoholic drink mutes the smell of mud, which is why many people dislike pike. In general, it is definitely worth cooking fish soup with millet and vodka, if only for the sake of a gastronomic experiment!

Ingredients

Directions

  1. Prepare fish for fish soup with millet and vodka. Wash it, peel it, gut it and cut it into large portions. Fold into a saucepan with a capacity of at least 3 liters, fill with drinking water and place on the stove. Bring to a boil over high heat and then remove the foam with a slotted spoon. Salt to taste. Reduce the heat under the saucepan and cook the fish in the soup broth for 10 minutes.
  2. Ukha with millet and vodka, cut vegetables
  3. Wash the onion for fish soup thoroughly. Do not clean! Wash, peel and cut the carrots lengthwise into large slices. Wash and peel the potatoes. Cut into large cubes.
  4. Ukha with millet and vodka, add vegetables and millet
  5. Thoroughly rinse the millet for fish soup with warm water until it becomes transparent. Put in broth with fish, add all prepared vegetables. Put bay leaf, peppercorns and bring to a boil. Cook for 10 minutes.
  6. Ear with millet and vodka, pour vodka into the ear
  7. Pour vodka into the ear and cook over low heat for 10 minutes. Remove the onion from the soup. Wash the dill, dry it and chop finely. Serve the soup with millet and vodka, sprinkle with herbs.

Ukha with millet and vodka



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium

Ukha with millet and vodka is a dish that just by its name evokes emotions and generates heated debates. “Millet in fish soup? And I always put only pearl barley! "..." The fish soup should only be cooked over the fire! "..." And why is vodka, vodka ?! " We really like the version offered here! Firstly, pike is a rather tender fish, and the broth from it turns out to be rich. Secondly, millet gives the soup the necessary thickness and satiety. And that same vodka makes the fish soup taste more expressive and rich. In addition, this alcoholic drink mutes the smell of mud, which is why many people dislike pike. In general, it is definitely worth cooking fish soup with millet and vodka, if only for the sake of a gastronomic experiment!

Ingredients

Directions

  1. Prepare fish for fish soup with millet and vodka. Wash it, peel it, gut it and cut it into large portions. Fold into a saucepan with a capacity of at least 3 liters, fill with drinking water and place on the stove. Bring to a boil over high heat and then remove the foam with a slotted spoon. Salt to taste. Reduce the heat under the saucepan and cook the fish in the soup broth for 10 minutes.
  2. Ukha with millet and vodka, cut vegetables
  3. Wash the onion for fish soup thoroughly. Do not clean! Wash, peel and cut the carrots lengthwise into large slices. Wash and peel the potatoes. Cut into large cubes.
  4. Ukha with millet and vodka, add vegetables and millet
  5. Thoroughly rinse the millet for fish soup with warm water until it becomes transparent. Put in broth with fish, add all prepared vegetables. Put bay leaf, peppercorns and bring to a boil. Cook for 10 minutes.
  6. Ear with millet and vodka, pour vodka into the ear
  7. Pour vodka into the ear and cook over low heat for 10 minutes. Remove the onion from the soup. Wash the dill, dry it and chop finely. Serve the soup with millet and vodka, sprinkle with herbs.

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