Ukha
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into pieces — 800 g (1.75 lb)
- Onion, halved — 1
- Carrot, sliced — 1
- Potatoes, cubed — 2
- Bay leaf — 1
- Black peppercorns — 1 tsp
- Water — 1.9 L (64 fl oz)
- Chopped dill and parsley, to garnish
- Salt — to taste
Method
- Combine the fish, onion, carrot, bay leaf and peppercorns with the water in a large pot.
- Bring to a boil, skimming any foam, then reduce to a simmer and cook for 20 minutes.
- Remove the fish carefully, and strain the broth if a very clear soup is desired, discarding the onion and returning the carrot.
- Return the strained broth to the pot, add the potato, and simmer for 15 minutes until tender.
- Return the fish to the pot to warm through.
- Season with salt, and garnish with chopped dill and parsley before serving hot.
Introduction: A clear, delicate fish soup, one of Russia's most treasured traditional soups, especially popular among fishermen and at outdoor gatherings.
Cultural Background: Ukha holds a special place in Russian culinary tradition, its clear, clean broth distinguishing it from heartier soups, historically prepared by fishermen using the day's fresh catch over an open fire.
Tips: Simmer gently rather than boiling vigorously, as this keeps the broth clear rather than cloudy. Use a firm fish that holds together well during simmering.
Variations: Add a splash of vodka near the end of cooking, a traditional touch some cooks swear enhances the flavour. Use a mix of different fish for a more complex broth.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs:
Q: What makes ukha distinct from other fish soups?
A: Its notably clear, clean broth, achieved through gentle simmering, sets it apart from creamier or more heavily spiced fish soups found elsewhere.
Q: Is vodka really added to ukha?
A: Some traditional recipes include a small splash, believed to enhance the broth's flavour and clarity, though it's optional.
- Firm white fish, cut into pieces — 800 g (1.75 lb)
- Onion, halved — 1
- Carrot, sliced — 1
- Potatoes, cubed — 2
- Bay leaf — 1
- Black peppercorns — 1 tsp
- Water — 1.9 L (64 fl oz)
- Chopped dill and parsley, to garnish
- Salt — to taste
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