👨‍🍳 Instructions

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Set aside.

   💡 Tip: Rinsing rice removes excess starch, preventing the soup from becoming too thick or gummy.
2. 2

   In a large pot, combine water, diced potatoes, sliced carrots, chopped onion, bay leaves, and black peppercorns. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until vegetables are beginning to soften.

   💡 Tip: Using whole peppercorns allows for a more subtle pepper flavor that can be easily removed.
3. 3

   Add the rinsed rice to the pot and continue to simmer for another 10 minutes.

   💡 Tip: Adding rice partway through cooking ensures it cooks through without becoming mushy.
4. 4

   Gently add the fish chunks to the pot. Season with salt to taste. Simmer for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.

   💡 Tip: Avoid stirring vigorously once the fish is added to prevent it from breaking apart.
5. 5

   Remove the bay leaves and peppercorns from the soup.

   💡 Tip: Removing these aromatics prevents them from imparting too strong a flavor.
6. 6

   Stir in the fresh chopped dill. Taste and adjust seasoning with salt if needed.

   💡 Tip: Fresh dill added at the end preserves its bright flavor and aroma.
7. 7

   Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.

   💡 Tip: Ukha is best enjoyed immediately after preparation.