Eel Uha
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt eel
- onion
- parsley root
- grains plain pepper
- bay leaf
- parsley, dill, green onion
Instructions
- Skin (or scrub), gut, and salt the eel; cut in large pieces.
- Cook onion and parsley roots in water, then add the eel and cook about 45 minutes.
- Finish the eel in a little uha with fresh greens, then combine and serve.