This millet soup impresses with its simplicity and versatility. Let's prepare together a simplified version of this soup that uses ingredients that are available in any supermarket and still maintains the authentic taste.
The easy way to prepare fish and millet soup at home
This delicious millet soup with fish and vegetables is a modern interpretation of the traditional Russian fisherman's soup, also known as ucha. Originating in the 12th century, the recipe has changed significantly over the centuries and can now be found in many Russian households and even on restaurant menus.
Traditionally, Uha is cooked with fish stock made from fish bones, tails and heads. If you don't have access to fish bones or heads, that's not a problem. You can use ready-made fish broth from the supermarket to achieve the typical taste of Uha. This broth is usually available as fish or seafood stock and saves a lot of time.
If that is not available, you can use a simple vegetable broth instead. This is available in every supermarket and forms a good base for the soup. By frying onions and carrots in olive oil, you gain additional flavor, so that the soup tastes delicious and full-bodied even without fish stock.
Another way to simplify the uha recipe is to buy fresh fish fillets so you don't have to deal with the bones of whole fish.
How to cook fish fillets in soup
To properly cook fish fillets in a soup, you should first cut the fillet into cubes about 2 cm in size. This ensures that the fish cooks evenly and quickly. Once all the other soup ingredients are cooked, you can add the fish.
Fish cooks very quickly and can become tough if cooked for too long. So stay close. Gently stir the soup so that all the fish pieces are completely submerged in the soup. Bring the soup to a simmer.
Salmon fillets only take about 5 to 7 minutes to cook through in a hot soup. They are ready when the meat has turned an opaque, light pink color and can be easily frayed with a fork. The cod pieces are ready when they are opaque and can be easily broken apart with a fork.
It's best to take the soup straight from the heat as soon as the fish is cooked and let it steep in the residual heat.
Recipe for Russian fisherman's soup Ucha
Result:6 servings
Preparation time:15 minutes
Cooking time:30 minutes
Total time:45 minutes
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 medium carrots, thinly sliced
- 4 cups fish stock (or low sodium vegetable broth)
- 4 cups of water
- 3-4 medium sized potatoes, peeled and diced
- 3 bay leaves
- 10 black peppercorns
- Salt (to taste)
- 1/3 cup millet
- 225g fresh cod fillet, cut into cubes
- 225 g salmon fillet, cut into cubes
- A few sprigs of fresh dill and/or parsley for serving
Preparation:
- In a medium saucepan, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until they begin to caramelize.
- Add the carrots and cook until they begin to soften, about 4 minutes.
- Add the broth, water, potatoes, bay leaves and peppercorns. Season everything with salt and bring to a boil. Reduce the heat, cover the pot and let the soup simmer for 10 minutes.
- Add the millet and cook the soup for another 15 minutes until the millet and potatoes are cooked through.
- Carefully add the fish cubes to the soup. Stir and bring the soup to a simmer. The fish cooks very quickly, so be careful not to overcook it. It's ready when the meat is opaque and can be easily frayed with a fork.
- Garnish the soup with fresh, chopped dill or parsley before serving.
*Wash millet beforehand:To remove the bitter substances, you can wash or soak the millet thoroughly before cooking. This ensures a milder taste.
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