Recipes

Recipe of Ukha, a traditional Russian fish soup dating back to medieval times, originally prepared by fishermen over open fires. Clear and aromatic, Ukha is made from fresh river or white fish, root vegetables, and herbs. Known for its purity of flavor and warming qualities, it is a symbol of rustic Russian cuisine.

Cooking Time:
1 hour 30 minutes

Ingredients:

• 1 lb river or white fish (perch, pike, or cod), whole or with head and bones
• 6 cups cold water
• 1 medium onion
• 1 carrot
• 2 potatoes
• 1 bay leaf
• 4–5 black peppercorns
• Salt to taste
• 1 tbsp fresh dill (chopped)
• Optional: a shot of vodka or a slice of lemon for serving

Recipe:

1. Clean and gut the fish. If using a whole fish, keep the head and bones for better broth flavor.
2. Place fish into a pot with cold water. Add peeled whole onion, bay leaf, peppercorns, and salt.
3. Bring to a boil, reduce heat, and simmer for 30–40 minutes. Skim off foam to keep broth clear.
4. Remove the fish and strain the broth through cheesecloth or a fine sieve.
5. Return strained broth to the pot. Add diced potatoes and sliced carrots. Cook for 15–20 minutes until tender.
6. Debone the fish, remove skin, and return the flesh to the pot. Simmer for 5 more minutes.
7. Sprinkle with fresh dill. Serve hot, optionally with a lemon wedge or a dash of vodka.