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Ukrainian Fish Soup (Ukha) with Rice
A light and flavorful Ukrainian fish soup, known as Ukha, made with tender white fish, vegetables like potatoes, carrots, and onions, and enriched with rice for a heartier texture. This comforting soup is a staple in Ukrainian cuisine, often prepared with fresh catch.
🧂 Ingrediente
- 1.5 lbs White fish fillets (e.g., cod, tilapia, pike-perch), cut into chunks
- 8 cups Water
- 1/2 cup Rice
- 3 medium Potatoes, peeled and diced
- 2 medium Carrots, thinly sliced
- 1 medium Onion, finely chopped
- 2 Bay leaves
- 5-7 Black peppercorns
- 3 tbsp Fresh dill, chopped
- to taste Salt
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instrucțiuni
- 1
Rinse the rice thoroughly under cold water until the water runs clear. Set aside.
💡 Sfaturi Profesioniste: Rinsing rice removes excess starch, preventing the soup from becoming too thick or gummy. - 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.
💡 Sfaturi Profesioniste: Using whole peppercorns allows for a more subtle pepper flavor that can be easily removed. - 3
Add the rinsed rice to the pot and continue to simmer for another 10 minutes.
💡 Sfaturi Profesioniste: Adding rice partway through cooking ensures it cooks through without becoming mushy. - 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.
💡 Sfaturi Profesioniste: Avoid stirring vigorously once the fish is added to prevent it from breaking apart. - 5
Remove the bay leaves and peppercorns from the soup.
💡 Sfaturi Profesioniste: Removing these aromatics prevents them from imparting too strong a flavor. - 6
Stir in the fresh chopped dill. Taste and adjust seasoning with salt if needed.
💡 Sfaturi Profesioniste: Fresh dill added at the end preserves its bright flavor and aroma. - 7
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.
💡 Sfaturi Profesioniste: Ukha is best enjoyed immediately after preparation.
💡 Sfaturi Profesioniste
- ✓For a richer broth, you can use fish heads or bones to make a preliminary fish stock.
- ✓Any firm white fish can be used. Avoid oily fish like salmon, as they can overpower the delicate flavor of Ukha.
- ✓Some variations include adding a splash of vodka or a piece of celery to the soup for added depth.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add other root vegetables like parsnips or celery root.
- For a heartier soup, add a small amount of cooked barley along with the rice.
- A squeeze of lemon juice just before serving can brighten the flavors.