How long to cook yurma?

Cook Yurma for 1,5 hours.

How to cook yurma

Products

Pike perch fillet – 300 grams

Chicken fillet – 300 grams

Egg – 1 piece

Semolina – 1,5 tablespoons

Bay leaf – 4 pieces

Peppercorns – 12 pieces

Green onions – 5 feathers

Dill, parsley – 3 sprigs each

Celery – 1 stalk

Saffron – 0,5 teaspoon

Salt – 2 teaspoons

How to make soup

1. Wash the chicken fillet, pour water into a saucepan as for soup, add 2 bay leaves, 6 peppercorns, 1 teaspoon of salt and put on the stove.

2. Boil the broth for 20 minutes.

3. Rinse the pike perch fillet, cut into pieces, put in a separate saucepan, add water, add 2 bay leaves, 6 peppercorns, 1 teaspoon of salt and put on the stove.

4. Cook the pike perch for 20 minutes after boiling.

5. Rinse and chop the green onion feathers.

6. Wash parsley and dill, chop.

7. Rinse the celery, cut off the root, chop finely.

8. Break the egg into a plate and beat.

9. Remove the meat from the chicken broth, cool and chop the meat into pieces.

10. Add green onions, semolina, beaten egg to the meat. Stir and form walnut-sized dumplings.

11. Remove fish from broth.

12. Mix two broths. There should be more chicken.

13. Put the resulting broth on low heat and cook for 2 minutes.

14. Add the dumplings, cook for 5 minutes and then remove.

15. Add finely chopped parsley, dill, celery, saffron to the broth and cook for 2 minutes.

16. Add fish pieces and dumplings to the broth and simmer for 3 minutes.

17. Before serving, put 1 piece of fish and 3 dumplings in each plate.

Delicious facts

– Yurma is a hot first course consisting of two types of broth: fish and chicken.

– The name was chosen by the ancient people who were engaged in hunting and fishing. It was translated from their language as “full of full in a bowler hat.”

– The dish is practically not cooked at the present time, the last time it was mentioned in the work “Domostroy”, dated 1547. There are 2 reasons for the disappearance of the dish. First, the ceremonial soup began to be replaced by Western European dishes. The second reason is religious: cooking was contrary to the principles of dividing food into modest and lean.

– Yurma has an astringent composition, which is the reason for strong thirst after eating yurma.

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