Classic Russian Ukha

Recipe from Anastasia Odobescu

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Cooking time: 30 min

Servings 4

The traditional hot fish dish known as Ukha is unique to Russian cuisine and cannot be replicated anywhere else in the world. Ukha is distinct from other fish soups in both its method of preparation and its selection of ingredients. For instance, adding cereal, flour, fried onions, or butter to the Ukha is not practised. Since just one type of fish is used to make ukha, sturgeon, perch, zander, whitefish, sterlet, etc. are the preferred types. Only fish soup can be made with bream, gudgeon, bleak, roach, and burbot.

Fresh fish

900 grams
Potatoes

2 pcs.
Carrot

2 pcs.
Parsley root

1 root
Bay leaf

5 leaves
Onion

1 pc.
Black pepper

1 tsp.
Salt

to taste
Fresh dill

to taste
Lemon

3 slices

Calories

54 kcal
Protein

7.4 g
Fat

2 g
Carbohydrates

1.6 g

You will require a large 4 or 5-litre pot. Fill it up with 3 litres of cold water. Prepare all the fish and vegetables by washing and cleaning them.
Slice the vegetables—onions and potatoes into big pieces. You'll need to remove the parsley root once the Ukha is cooked, so chop it into several pieces. Carrots should be cut into half-rings.
In a saucepan, bring water to a boil before adding salt and vegetables. Add the bay leaf and black peppercorns to the potatoes 10 to 14 minutes before they are nearly done.
Add the fish to the pan after a few minutes and close the lid for 7 to 8 minutes to boil.
Rinse, cut, and add the dill to the saucepan. Taste the water to check if it’s salty enough, and add salt if needed. Let boil for an extra 2-3 minutes, then turn off the heat.
Place a lemon slice on your plate, pour the ukha over it and serve!