Ukha (Уха (ukha))
Overview
Ukha is a clear Russian fish soup. Freshwater fish such as pike, perch, carp or salmon is simmered with onion, potatoes, carrot, bay leaf and peppercorns to make a light, transparent broth. Fish heads and bones are often used first to build flavour, and in classic versions several kinds of fish are cooked in turn. The soup is finished with plenty of dill and sometimes a splash of vodka. Fishermen often make it outdoors over a fire by the river, a tradition many Russians love.
Pictures
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History
In medieval Russia the word ukha was used for many kinds of broth, but over time it came to mean fish soup specifically. Different regions have their own styles depending on the local fish. Ukha cooked over a campfire remains a well-known part of Russian outdoor life. Many families have their own recipes, and the dish is a familiar part of Russian home cooking and restaurant menus.
Main ingredients
Freshwater fish, potatoes, onion, carrot, bay leaf, dill. The soup is built on clear fish broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 1 kg mixed freshwater fish, cleaned
- 3 potatoes, cubed
- 1 onion, 1 carrot
- 2 bay leaves, peppercorns
- 2 l water
- plenty of dill
Allergens: Contains: Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the fish heads and bones with onion and spices for 20 minutes and strain.
- Add potatoes and carrot and cook for 10 minutes.
- Add pieces of fish and poach for 8 minutes.
- Season and serve with dill.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.