Ukha (clear Salmon Soup)

You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Russian	Fish, Russian, Soups	6	Servings

INGREDIENTS

6	c	Water
1 1/2	lb	Smelts, whole cleaned well
1		Onion, med
1		Carrot, large peeled/quarte
1		Leek, white only
1		Celery stalk, with leaves
1		Parsnip, peeled
1		Bouquet garni
		Salt, to taste
		Pepper, white to taste
1	lb	Salmon trimmings
3/4	c	Wine, white dry
3		Potato, new
2		Carrot, thin peeled
1		Egg white
1		Eggshell, crushed
1	lb	Salmon fillet, skinned
5	T	Scallion, chopped
		Lemon slices, thin

INSTRUCTIONS

Approx. Cook Time: 2:00 In a large stock pot, place the water, smelts,
onion, quartered carrot, leek, celery, parsnip, bouquet garni, and
salt and pepper, and bring to a boil over high heat, periodically
skimming off the foam as it rises to the top. Cover the pot, reduce
the heat, and simmer for 35 minutes. Strain the stock through a fine
sieve into a clean pot, pressing the solids with the back of a spoon
to extract as much liquid as possible. Discard the solids. Return the
stock to the heat and add the salmon trimmings, wine, potatoes, and
thin carrots. Bring to a boil, then reduce the heat to low and  simmer,
covered, until the vegetables are tender, about 25 minutes.  Strain the
stock into a clean pot, discarding all the solids except  the potatoes
and all the carrots. Rinse the potatoes and carrots  being careful not
to mash them, and set aside. Return the stock to  low heat and simmer
for several minutes. Add the egg white and shell  and increase the heat
to medium high. Bring to a boil, beating  constantly, with a wire
whisk. When the stock boils, the egg white  will start rising to the
surface. At this point, turn off the heat  and let stand for five
minutes. Line a colander with a double layer  of dampened cheesecloth
and strain the stock into a clean pot. Add  the fish fillets to the
stock and poach over medium low heat until  cooked through; five
minutes. Taste and adjust the seasonings. Halve  the reserved potatoes
and cut into wedges.  Cut the carrots into fine  dice. Divide the fish
fillets among six soup bowls. Add a few potato  wedges and diced
carrots to each bowl.  Ladle the stock into the  bowls, sprinkle with
scallions, and garnish with lemon slices.  ~-- Please to the Table von
Bremzen and Welchman

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 165 Calories From Fat: 32 Total Fat: 3.5g Cholesterol: 17.4mg Sodium: 1608.3mg Potassium: 461.9mg Carbohydrates: 12.8g Fiber: 3.3g Sugar: 4.2g Protein: 15.4g

Constructive and Destructive Approaches to Conflict: Raises & clarifies issues vs. Brings up old issues. Expresses both positive & negative feelings vs. Expresses only negative feelings. Complete and honest information vs. Selective information. Conflict focuses on issue vs. Conflict focuses on person. Accepts mutual blame vs. Blames other person(s) for problem. Focuses on similarities vs. Focuses on differences. Facilitates change to prevent stagnation vs. Minimizes change, increasing conflict. Both win vs. One wins, one loses; or both lose Resolving conflict increases intimacy vs. Escalating conflict decreases intimacy.

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