Ukha is a clear broth Russian soup made from fish. Usually fish heads included and do not use saltwater fish. Only freshwater fish will make this the treat that it is. It seems that Russians believe that smaller fish make a better soup, so it is up to you what fish you use. I use salmon as it is cheap and comes in huge pieces in Russia. Thence I have to skim several times to get the excess fat off. It is a fish broth with fish fillets and rarely are vegetables put in, in any quantity…
Ingredients to make Fish Stock:
1 small onion, diced
1 small carrot, diced
1 small stalk celery, with leaves, diced
5 cups water
2 twist of lemon peel (yes – soup needs this for correct flavor)
salt and pepper to taste
1 bay leaf or two
2 lbs of fish including heads and tails if so desired
Ukha:
1 lb white fish fillets, sliced into 6 serving pieces
6 thin slices of lime
2 tbsp finely cut fresh dill leaves
Make the Soup:
Slowly bring all fish stock ingredients to a boil in a large saucepan. Including heads and tails…
Skimming excess oil and froth when necessary…
Partially cover pan, and cook (boil) at a medium heat for 20-30 minutes…
Then bring broth quickly to full boil and lower in the fish fillets into the broth…
Reduce heat to low…
Simmer filets for 3-4 minutes–until the fish is just done and white…
Carefully lift the fish fillets out and put into flat soup bowls…
Pour hot stock on top and squeeze a little lime juice into each bowl. (Vegetables are not necessary to serve, in this soup, they just add flavor. If diced correctly and small they will cook away to nothing anyway…)
Lay a thin lime slice on top, and sprinkle with fresh dill…
Serve at once… (Sveta likes sour cream on hers and no lime!)
Whoever gets the bay leaf, gets good luck…
Post by Kyle Keeton
Windows to Russia…