Mon. Jun 24th, 2024

Odeshchyna food: Vylkiv fish soup from Yevhen Klopotenko

Natasha Kumar By Natasha Kumar May18,2024

>>/Yevhen Klopotenko

Ukrainian chef and restaurateur Yevhen Klopotenko continues his gastronomic tour of Ukraine. It aims to show the peculiarities of cuisine in different regions.

Together with the Ukrainer project, the chef visited Odesa this time. There they found a recipe for the traditional dish “Fish Vylkivska yushka”.

I know that many of you have already heard about the city of Vylkove, which is still often called the Ukrainian Venice. Did you know that Vylkiv yushka is one of the hallmarks of this beautiful region? So let's immerse ourselves in Bessarabian cuisine together!, – writes Klopotenko.

Ingredients:

  • Carp: 1.5-2 kg
  • Sweet pepper: 1 pc.
  • Potatoes: 4-5 pcs.
  • Water: 3 l
  • Tomatoes: 2-3 pcs.
  • Parsley root: 1 pc.< /li>
  • Garlic: 4 cloves
  • Bay leaf: 2 pcs.
  • Sunflower oil: 2-3 tbsp. l.
  • Dill: 5 sprigs
  • Vinegar 9%: 2-3 tbsp. l.
  • Salt and pepper: to taste

For brine:

  • Vinegar: 2 tbsp. . l.
  • Garlic: 1 head
  • Dill: 1 bunch
  • Salt

Method of preparation:

1. Clean 1.5-2 kg of carp from scales and entrails. Be sure to pull out the gills.

2. Wash the fish well and cut into large pieces. Use the head as desired. It will make the soup more rich.

3. Put the cut fish in a pan and add the peeled and coarsely chopped parsley root, 2 cloves of garlic, 2 bay leaves and sweet pepper cut into small cubes. Salt and pepper to taste.

4. Pour 3 liters of water over the fish and vegetables and cook for 10 minutes on medium heat. In a separate vessel, pour 1 cup of broth to prepare the brine.

5. Leave it to cool at room temperature, then put it in the refrigerator.

6. Peel 4-5 potatoes and cut them into medium cubes and add to the broth. Cook until the potatoes are ready.

7. Grate 2-3 tomatoes on a large grater so that the skin remains in your hands, we will not need it. Add the tomato puree to the broth, bring it to a boil, cook for 4-5 minutes and turn off the heat.

8. Prepare the brine. Wash 5 sprigs of dill and finely chop, transfer to a deep bowl. Squeeze 2 cloves of garlic into it.

9. Pour a glass of cooled broth and add 2-3 tbsp. l. table vinegar 9%. If desired, use apple or rice. Season with salt.

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my natasha@thetimeshub.in 1-800-268-7116

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