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!
Rice is another common ingredient for Ukha that you can add for extra flavour and texture to your soup.
Bon Appetit!
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