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How To make Ukrainian Meat & Fish Stew
1/2 lb Ground beef
1/2 lb Ground lamb
1/2 lb Herring, fresh, cubed,
Skinned & boned 1/2 c Plain Yogurt
4 T Butter
4 ea Eggs, seperated
1 ea Garlic clove minced
1 ea Onion lg. chopped
4 ea Potatos peeled & boiled
1/2 t Salt
1/2 t Black pepper
2 T Goat cheese crumbled
3 T Bread crumbs
4 T Carrots shredded
Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours. Pat dry being sure to remove any and all bones. Fry the onions & garlic in 2 T of butter until golden. Pan fry the ground meats and place into a food processor. Add the onion, garlic herring, & potatos. Chop until a smooth mixture is achieved. Stir in the yogurt and the egg yolks. Add the spices. Preheat the oven to 400 degrees F. & butter a large baking dish. Add the shredded carrots at this point. Beat the egg whites until the are fairly stiff but not dry and then add to the mixture. Turn the mixture into the buttered baking dish. Sprinkle with the bread crumbs and goat cheese, dot with remaining butter, & then bake for 45 minutes. Serve hot.
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Ukrainian fish soup
Ukrainian fish soup
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Ukha | Russian Fish Soup Recipe | Рецепт Ухи, Pыбный Cуп
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Ukha (Уха) is a clear Russian soup, made from various types of fish and root vegetables. Ukha has been part of the Russian cuisine for hundreds of years. It’s a simple, rustic soup that is delightfully light and flavorful. The fish is perfectly tender and flaky. Light, but full of flavor; a major comfort soup. You can also use a freshly caught fish also, but would need to remove the bones after fish is cooked. This recipe serves 8-10 people.