Ukha Russian Fish Soup
Dive into the comforting simplicity of Ukha, a traditional Russian fish soup that's as wholesome as it is flavorful. Made with fresh fish like trout, perch, or pike, this clear-broth soup is infused with the delicate flavors of bay leaves, black peppercorns, and fresh herbs like dill and parsley. Tender chunks of potatoes and carrots add heartiness, while a slow simmering technique ensures a crystal-clear broth bursting with natural, earthy aromas. Perfect for a cozy dinner or a light, nutritious meal, Ukha is a must-try for lovers of seafood and rustic culinary traditions. Serve it steaming hot with a slice of hearty rye bread for an authentic taste of Russian cuisine.
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Recipe Information
Ingredients
- 500 grams Fresh fish (e.g., trout, perch, or pike)
- 2 liters Water
- 3 medium-sized Potatoes
- 1 medium-sized Carrots
- 1 large Onion
- 2 pieces Bay leaves
- 5 pieces Black peppercorns
- 15 grams Dill (fresh)
- 15 grams Parsley (fresh)
- 1 teaspoon Salt
Instructions
Clean the fish thoroughly by removing scales, innards, and gills, and rinse it under cold water. Cut the fish into large pieces, including the head if using.
Peel and dice the potatoes into medium-sized chunks. Slice the carrot into thin rounds. Peel and halve the onion.
In a large pot, bring 2 liters of water to a boil. Add the fish pieces to the pot and reduce the heat to a gentle simmer. Skim off any foam that forms on the surface to keep the broth clear.
After 10 minutes, carefully remove the fish pieces from the pot and set them aside. Strain the broth through a fine sieve or cheesecloth into a clean pot to remove any impurities.
Add the diced potatoes, sliced carrots, and halved onion to the strained broth. Return the pot to the stove and bring it to a gentle simmer.
Add the bay leaves, black peppercorns, and salt to the soup. Let it cook for 15 minutes, or until the vegetables are tender.
While the vegetables cook, debone the fish and discard any skin, bones, and cartilage. Break the fish into smaller, bite-sized pieces.
Once the vegetables are soft, return the fish to the pot. Let it simmer for an additional 5 minutes to heat through.
Finely chop the dill and parsley. Stir the fresh herbs into the soup just before serving for a burst of flavor.
Serve the Ukha hot with a slice of hearty rye bread on the side. Enjoy this comforting, aromatic soup!
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 19.9 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 460 mg | 35% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5541 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
