Ukha: A Traditional Russian Fish Soup
Ukha is a delightful, clear Russian fish soup that boasts a rich history and a captivating flavor profile. Traditionally made with fresh river fish, this dish is beloved for its simplicity and wholesome taste. It’s a hearty and warming meal perfect for colder weather. The combination of fish, vegetables, and aromatic herbs makes it both nutritious and satisfying.
###Ingredients:
Fish Stock:
– 2 liters of water
– 500g fish heads, bones, and trimmings
– 1 onion, quartered
– 1 carrot, cut into large chunks
– 2 bay leaves
– 6-8 whole peppercorns
Soup:
– 500g fresh fish fillets (preferably a mix of different types)
– 2 potatoes, cubed
– 1 carrot, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-2 bay leaves
– A handful of fresh dill, chopped (plus extra for garnish)
– Salt and pepper to taste
– Lemon wedges (for serving)
###Instructions:
**1. Prepare the fish stock:**
– In a large pot, combine the water, fish heads, bones, trimmings, onion, carrot, bay leaves, and peppercorns.
– Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
– Skim off any foam that rises to the top.
– Strain the stock through a fine-mesh sieve into another large pot. Discard the solids.
**2. Make Ukha:**
– Bring the strained fish stock back to a boil.
– Add the cubed potatoes and diced carrots. Cook for about 10 minutes or until the vegetables are just tender.
– Add the finely chopped onion, minced garlic, and bay leaves. Let it simmer for another 5 minutes.
– Cut the fish fillets into bite-sized pieces and gently add them to the pot. Cook for about 5-7 minutes, or until the fish is cooked through and flaky.
– Stir in the chopped dill and season with salt and pepper to taste.
**3. Serve:**
– Ladle the soup into bowls and garnish with additional fresh dill.
– Serve hot, with lemon wedges on the side for squeezing over the soup. Enjoy your delightful bowl of Ukha!
The source of the article is from the blog japan-pc.jp