Ukha Recipe: Experience the Rich, Flavorful Delight of Traditional Russian Fish Soup!

Ukha Recipe (Uha) is a traditional Russian fish soup with a legacy that dates back centuries. This simple yet delightful dish emphasizes fresh fish, vegetables, and fragrant herbs, creating a clear, flavorful broth that is both light and nourishing. Known for its purity and heartwarming qualities, Uha is perfect for those who crave a taste of rustic simplicity.

Ingredients: Ukha Recipe

• 1 lb (450g) of fresh fish fillets (such as perch, pike, or trout)
• 2 large potatoes, peeled and diced
• 1 large carrot, thinly sliced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 6 cups (1.5 liters) of water or fish stock
• 1 bay leaf
• 1 tsp black peppercorns
• Salt to taste
• Fresh dill or parsley for garnish
• Lemon wedges (optional)

Instructions: Ukha Recipe

1. Prepare the Base:
   In a large pot, bring water or fish stock to a gentle boil. Add the bay leaf, black peppercorns, and a pinch of salt, allowing the flavors to infuse the liquid.
2. Add Vegetables:
   Add diced potatoes, sliced carrots, and chopped onion into the simmering broth. Allow the vegetables to cook for about 15 minutes, or until they become tender and the flavors meld together.
3. Prepare the Fish:
   While the vegetables cook, rinse the fish fillets under cold water and pat them dry. Cut the fish into bite-sized pieces.
4. Cook the Fish:
   Once the vegetables are soft, gently add the fish pieces into the broth. Reduce the heat to low and simmer for another 8-10 minutes, or until the fish is fully cooked but still tender.
5. Add Garlic:
   In a small pan, sauté the minced garlic in a splash of olive oil until fragrant, then stir it into the soup to enhance the flavors. This step adds a delicate richness to the broth.
6. Season and Finish:
   Taste the soup and adjust the seasoning with more salt, if needed. Remove the bay leaf and peppercorns. For a burst of freshness, garnish with finely chopped dill or parsley just before serving. Lemon wedges on the side provide a lovely zesty complement.
7. Serve:
   Serve the Uha hot in deep bowls, with crusty bread or traditional rye on the side. The clear broth, tender fish, and earthy vegetables come together for a truly authentic experience.

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently to preserve the delicate texture of the fish.

Culinary Tips:

• Fish Selection: For the best flavor, opt for firm white fish, and consider making your own stock from fish heads and bones to deepen the broth’s flavor.
• Herbs and Spices: For an extra aromatic touch, add whole cloves or allspice berries while simmering the broth, but be sure to remove them before serving.
• Serving Suggestions: A sprinkle of freshly ground black pepper and a squeeze of lemon can heighten the delicate flavors of the Uha.

This Uha recipe is a delightful homage to one of Russia’s most loved dishes. Its purity and simplicity allow each ingredient to shine, making it not only delicious but also incredibly nutritious.

Recipe videos

Ukha Recipe videos:

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