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!