Ukha (Fish Soup)

Name: Ukha (Fish Soup)
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1.1 kg Freshwater Fish Heads and Bones (Perch, Pike, Zander); 2 l Water, cold; 1 Onion, peeled and halved; 1 Carrots, cut into large chunks; 1 small Root Parsley, cut into chunks; 10 Black Peppercorns, whole; 2 Bay Leaves; 1 1/2 tsp Salt, fine; 550g Freshwater Fish Fillet, from the same fish, cut into bite-size pieces; 3 medium Potatoes, peeled and diced (about 1.5 cm); 1 bunch of Fresh Dill, small, chopped (about 4 tablespoons); 2 tbsp Fresh Parsley, chopped; Some Salt, to taste; Some Pepper (Black), freshly ground, to taste

Ukha is a clear, comforting Russian fish soup that celebrates the pure flavor of freshwater fish, brightened with fresh herbs and root vegetables. This recipe builds a delicate, aromatic stock from fish heads and bones, then finishes with tender fillets, potatoes and plenty of dill for a fragrant, satisfying bowl.

Ukha is a clear, comforting Russian fish soup that celebrates the pure flavor of freshwater fish, brightened with fresh herbs and ... Show more

Traditional Russian Recipe

Health Grade

S+ · Outstanding

Time

1 hr

Price

1,37 €

Calories

248 kcal

low calorie

healthy

nutritious

one pot

Method

Prep the stock

Rinse the Freshwater Fish Heads and Bones under cold water and pat them dry. Peel and halve the Onion, cut the Carrots into large chunks, and cut the Root Parsley into chunks. Measure out the Black Peppercorns, Bay Leaf, and Salt, then set everything by the stove.

Simmer the stock

Put the fish heads and bones in a large pot and pour in the cold Water. Add the onion, carrots, root parsley, peppercorns, bay leaf, and salt. Bring it up to a boil over medium-high heat, then lower the heat so it barely simmers. Skim off any gray foam and simmer for 30 minutes.

Prep the soup

While the stock simmers, peel the Potatoes and dice them into about 1.5 cm pieces. Cut the Freshwater Fish Fillet into bite-size pieces and keep them chilled in the fridge until the soup is ready for them. Chop the Fresh Dill and Fresh Parsley so they are ready for the finish.

Strain the broth

Set a clean pot or large bowl nearby, then pour the stock through a fine sieve. Let the liquid run through and discard the bones and vegetables. Return the clear broth to the pot.

Cook the soup

Bring the broth back to a gentle boil, add the potatoes, and simmer for 10 minutes until they are almost tender. Add the fish pieces and simmer for 5 minutes more, just until the fish turns opaque and flakes easily.

Finish and serve

Take the pot off the heat and stir in the dill and parsley. Taste the soup and season with more Salt and freshly ground Pepper (Black) if needed, then ladle the ukha into warm bowls and serve right away.