Please help me! I will givi you 10 points?

Question

Give me fish soup recipe.
I prefer Russian style
but anyway if you have a tasty recipe give it to me
thanks

Answer 1

dobav ruby i pomidoru i kartoshku i objarennui luk s morkowkoi i v konze posup kinzoi i bydet russkii sup

Answer 2

here you go.

ingredients
8 oz (225 g) monkfish fillet
8 oz (225 g) sea bass fillet, skinned
8 oz (225 g) hake steak, skinned and boned
1 tbsp (15 ml) olive oil
3 onions, finely chopped
2 garlic cloves, crushed
2 level tbsp plain flour (All purpose)
1 tsp (5 ml) chopped parsley
1 tbsp (15 ml) vinegar
1 bay leaf
450 g (l lb) mussels
salt and pepper
croutons to garnish



method
1. Cut the monkfish, sea bass and hake into small pieces and put into a large saucepan with the oil, onions, garlic, flour, parsley, vinegar and bay leaf. Cover and marinate for 30 minutes at room temperature.

2. Meanwhile, wash, scrape and beard the mussels.

3. Add 1 litre (1 3/4 pints) water to the fish in the pan, with salt and pepper to taste.

4. Bring to the boil, lower the heat and simmer for 15 minutes.

5. Add the mussels and simmer for 5 minutes or until open. Remove any mussels that remain shut, together with the bay leaf.

6. Using a slotted spoon, ladle a few pieces of fish and several mussels into each individual soup bowl, top with broth and garnish with croutons.

7. Serve at once.


serving amount
serves 4

Answer 3

Ukha (Fish Soup)
This dish varies widely across Russia in its preparation and ingredients. Suffice it to say that this is a ?mans soup, meaning that men prefer to cook it over a campfire near the source of their catch of the day. This is a men will be men kind of meal. The Russian men plan their fishing expedition right down to the amount of vodka theyll require, not as bait, but as antifreeze during their outing.
2 1/2 Quarts of water
2 Pounds of fresh fish, cut into serving-size pieces(Perch, bass, flounder almost any type of fresh water fish, but NOT cod)
1 Onion, quartered
3 Sprigs parsley
2 Bay leaves
1 Tablespoon butter
2 Potatoes, peeled and cubed (optional)
Salt and pepper to taste
(Optional: add chopped tomatoes

In a large kettle place the water and the fish. Bring the fish and the water to a boil, skimming the foam from the surface. Add the remaining ingredients. Cover and simmer for one hour. Serving suggestion: place a piece of fish in each bowl and pour broth over it.

Answer 4

Hi there,

Here are two Russian Fish Soup recipes I found for you. Enjoy!

Clear Russian Fish Soup
with Lime and Dill
(Ukha)

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This soup was highly praised by Ivan the Terrible--who wasn't easy to please--and by Antoine Careme--who was even harder to please, at least gastronomically. As the oldest recorded Russian soup, ukha began life as any digestible food in a liquid, but by the 16th and 17th century lavish Russian courts, it was transformed into elaborate and diverse creations, served between pie courses. It was in the 18th century that it became associated exclusively with fish--and in the 19th century, under the influence of French cuisine, that it became the delicate creation that it is today. A light, clean first course; serve this Russian soup hot to 6 people.

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8 cups fish stock, clarify
1 pound white fish fillets, sliced into 6 serving pieces (salmon fillets are also excellent)
6 paper thin slices of lime
1 Tablespoon finely cut fresh dill leaves
Bring stock to a boil in a large saucepan. Lower in the fish fillets and reduce heat to low. Simmer for 3-4 minutes--until the fish is just opaque. Carefully lift the fish out and put into flat soup bowls. Pour hot stock on top, squeeze a little lime juice into each bowl, float a thin lime slice on top, and sprinkle with dill. Serve at once.

Russian Fish Soup recipe
information
Deliciously light and savoury, this Russian fish soup is traditionally made during the summer and autumn months.


ingredients
1.75 litre (3 pt) water
250 g (9 oz) onions, finely chopped
4 g (2 tsp) fresh parsley, finely chopped
pinch lemon rind, finely grated
bay leaf
pinch black pepper
450 g (1 lb) halibut steaks, diced
100 ml (4 fl oz) heavy cream
200 ml (8 fl oz) white wine
pinch white pepper
1 clove garlic, crushed
2 large cucumbers, peeled and sliced
400 g (14 oz) tomatoes, peeled, seeded and diced
75 g (3 oz) black, olives, stoned and halved



method
1. In a very large soup pot, combine the water, onions, parsley, lemon rind, bay leaf and black pepper.

2. Bring the liquid to a boil, reduce the heat and simmer for 2 minutes.

3. Add the fish to the pot and simmer for 5 minutes.

4. Reduce the heat to low and simmer for a further 5 minutes.

5. Add the cream, white wine, white pepper, garlic, cucumbers and tomatoes.

6. Simmer over a low heat for 5 minutes. Do not let the soup boil.

7. Remove the pot from the heat. Stir in the olives.

8. Leave the pot to stand for 30 seconds. Stir again and serve.


serving amount
serves 8 - 10

Answer 5

1¼ hours 30 min prep
Change to: servings US Metric
3 tablespoons cooking sherry
2 (14 1/2 ounce) cans vegetable broth
1 medium onion, diced
1 (8 ounce) can diced beets, drained
1 medium carrot, chopped
1 1/2 cups red cabbage, chopped
1 stalk celery, chopped
1 medium potato, peeled and diced
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper
1/8 teaspoon dill weed
2 tablespoons cider vinegar
2 teaspoons raisins
1 (6 ounce) can apple juice
1 (8 ounce) can tomato sauce
plain yogurt (optional)


Low Protein Soups
Place sherry and 1/4 cup vegetable broth in saucepan with onions.
Simmer 5-6 minutes.
Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
Cover and simmer for 10 minutes.
Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
Bring to a boil; lower heat and simmer for 25-30 minutes.
Garnish with plain yogurt, if desired.

Answer 6

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock or bottle clam juice
2 cups water
6 tablespoons fresh lime juice
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
2 whole star anise*
1 cup grated peeled carrots
1 cup mung bean sprouts
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1/2 cup cilantro leaves




Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.

*Available at Asian markets and in the spice section of some supermarkets.

Makes 10 (first-course) or 6 (main-course) servings.
You can use Tilapia if you like.

Answer 7

Not sure what Russian style is, but here's a listing of fish soups from all over the world:
http://www.recipesource.com/cgi-bin/search.cgi?search_string=fish+soup

Answer 8

I can't help you but allrecipes.com has millions of recipes. I'm sure there will be something there.

Answer 9

first u must cook onion, than put vegetables and last u put fish
u just needs salt, sugar, papper, soy sauce.....

i think just like that
hope can help u