Ukha

Ingredients

Instructions

1. 1

   Peel the potatoes, carrot, and onion. Cut the potatoes into 2 cm chunks, slice the carrot into thin half-moons, and finely dice the onion. Roughly chop the parsley and dill. Cut the fish into large bite-size pieces, about 4 cm, so it stays tender and does not break apart in the soup.

2. 2

   Place the water in a medium pot and bring it to a gentle boil over medium-high heat. Add the onion, carrot, bay leaf, black peppercorns, and salt. Lower to a steady simmer and cook for 10 minutes; this gives the broth a clean, aromatic base without making it cloudy.

3. 3

   Add the potatoes and continue simmering for 10 to 12 minutes, until they are almost tender when pierced with the tip of a knife.

4. 4

   Slide the fish pieces into the simmering broth. Keep the heat low so the liquid barely trembles; a hard boil will toughen the fish and cloud the soup. Cook for 5 to 6 minutes, until the fish turns opaque and flakes easily.

5. 5

   Stir in most of the parsley and dill, reserving a little for serving. Taste the broth and adjust the salt if needed. Remove the bay leaf if desired.

6. 6

   Turn off the heat and let the soup stand for 3 minutes so the flavours settle and the fish firms slightly. Ladle into warm bowls and finish with the remaining herbs before serving.

Nutrition per serving

Notes

• •Cod, haddock, pollock, pike-perch, or other lean white fish work well; avoid oily fish if you want a classic clear broth.
• •For an even clearer soup, skim any foam from the surface during the first few minutes of simmering.
• •Serve with lemon wedges on the side if desired, though this is optional and not traditional in every version.
• •If using fish with bones, strain the broth carefully before returning the fish meat to the pot.

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