Russia · Soups
Ukha
Ukha is Russia's clear fish soup, classically simmered from whole river fish such as pike-perch, perch, or pike into a light, delicate stock.
Ingredients
- salmon or trout soup set550 g
- salmon or trout fillet350 g
- water2.5 L
- medium potatoes4 pieces
- carrot1 piece
- onion1 piece
- bay leaves2 pieces
- black peppercorns6 pieces
- vodka50 ml
- fresh dill and parsley1 bunch
- fine salt, plus more to taste1 tsp
Method
- 1Wash the fish soup set thoroughly. Remove gills from the head — they make the broth bitter.
- 2Place fish in a pot, cover with cold water, bring to a boil. Skim foam immediately and reduce heat to minimum — the broth should barely simmer. Add whole peeled onion, bay leaf, and peppercorns. Simmer covered for 30-40 minutes.
- 3Peel and dice potatoes. Slice carrot into half-rounds. Cut fish fillet into large pieces.
- 4Remove fish bones and onion from broth. Strain broth through a fine sieve into a clean pot.
- 5Bring the strained broth to a boil and add the potatoes. Cook for 10 minutes. Add the carrot and fish fillet and cook for another 5 to 7 minutes, until the fillet turns opaque throughout and flakes easily with a fork.
- 6Remove from heat, pour in vodka, cover and let rest 10-15 minutes. Season with salt and add fresh herbs before serving.