Ukha (Russian Fish Soup)

🧂 Ingredients

• 800 g Assorted white fish (e.g., perch, pike, cod, zander)(Use a mix of bony fish for broth and fillets for the soup. Ensure fish is fresh.)
• 400 g Potatoes(Peeled and cut into 2-3 cm (approx. 1 inch) cubes.)
• 1 medium Large onion(Peeled and halved.)
• 1-2 medium Carrots(Peeled and cut into large chunks.)
• 2-3 pieces Bay leaves
• 8-10 pieces Black peppercorns
• to taste Salt
• 1/2 bunch Fresh dill(Finely chopped, for garnish.)
• for serving Optional: Vodka(A small shot is traditionally served alongside.)

👨‍🍳 Instructions

1. 1

   Prepare the Fish Broth: If using bony fish parts (heads, tails, bones), rinse them thoroughly. Place these in a large pot with the halved onion, carrot chunks, bay leaves, and peppercorns. Cover with about 2 liters (8 cups) of cold water. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer gently for 45 minutes to 1 hour. Skim off any foam or impurities that rise to the surface during the first 15 minutes to ensure a clear broth.

   ⏱️ 45-60 minutes
2. 2

   Strain the Broth and Add Vegetables: Carefully strain the broth through a fine-mesh sieve into a clean pot. Discard the solids (fish bones, vegetables). Add the cubed potatoes to the strained broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Season the broth with salt to taste.

   ⏱️ 20-25 minutes
3. 3

   Add Fish Fillets: Cut the fish fillets into large, bite-sized pieces. Add them to the simmering broth with the tender potatoes. Cook for another 5-8 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish, as it will become dry and break apart.

   ⏱️ 5-8 minutes
4. 4

   Serve: Ladle the hot Ukha into bowls, ensuring each serving has pieces of fish and potatoes. Garnish generously with fresh chopped dill. Traditionally, a small shot of vodka is served alongside the soup.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For a truly clear broth, ensure you skim off all impurities during the initial simmering.
• ✓Using a variety of fish (e.g., bony fish for broth and delicate fillets for the soup) adds depth of flavor.
• ✓Do not overcook the fish fillets; they should be just opaque and flaky.
• ✓A shot of vodka served alongside is a traditional accompaniment, believed to enhance the flavor and warmth of the soup.

🔄 Variations

• Salmon Ukha: Replace some of the white fish with salmon fillets for a richer, slightly different flavor profile.
• Richer Ukha: Add a small knob of butter to the broth just before serving, or include a small amount of finely diced leek in the broth-making stage.
• Vegetable Ukha: Add other root vegetables like parsnips or celery root along with the potatoes.

🥗 Nutrition

Per serving