Fish Soup (Ukha) with Garlic Salamur
Carp soup on a vegetable broth with tomatoes. The fish is served first with a garlic salamur, then the soup.
Steps
1. Slice the potatoes and carrots into rounds. Cook a vegetable broth with the parsley root and celery until the vegetables are as soft as cooked potato. No onion.
2. Add the fish at the end; the soup should boil hard for about 10 minutes.
3. About 5 minutes before the end, grate 2 large peeled tomatoes into the soup.
4. For the salamur, crush the garlic in a separate bowl, add salt and pepper and thin it with hot soup.
5. Serve the fish with the salamur first, then the soup.