Fish Soup (Ukha)
Cod and salmon in a crystal-clear herbed broth — Russia's fisherman soup, centuries refined.
- Total
- 35 min
- Serves
- 4
Ukha is Russia's clear-souled fish soup: cod and salmon simmered briefly with potatoes, carrots and bay in a broth kept deliberately transparent — the pride of the dish is its clarity. Light yet sustaining, it's fisherman's cooking refined over centuries. A scatter of dill and black bread complete the ritual.
Ingredients
- 2 tbs Olive Oil
- 1 sliced Onion
- 2 medium Carrots
- 3 cups Fish Stock
- 3 cups Water
- 4 large Potatoes
- 3 Bay Leaf
- 1 Cod
- 1 Salmon
Instructions
- In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
- Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
- Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
- Garnish the soup with chopped fresh dill or parsley before serving.
Nutrition (per serving)
- Calories
- 250
- Protein
- 25 g
- Fat
- 10 g
- Carbs
- 30 g
Adapted from curiouscuisiniere.com. Rewritten and re-photographed by MealIdeas.
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