Ukha
Ukha, from above
Non vegRussia

Ukha

Clear fish soup from the riverbank. Simple, honest and best eaten outdoors.

45 minTime
32 gProtein each
mildSpice
Riverbank soup2 chapters · 1 min read

Make it your way

Grandma's wayClear fish soup with dill.
The original
265kcalsame
32 gproteinsame
3 gfibresame
45minutessame

Ukha.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish600 g firm white fish, in chunks, plus head for stock
Potato2, cubed
Carrot1, sliced
Onion1, whole
Bay leaf (indian bay leaf)2
Black pepperpeppercorns
Water6 cups
Dill leaveschopped
Saltto taste
Lemonto serve

Method

4 steps
  1. 1Simmer fish head and trimmings with whole onion, bay and pepper 20 minutes. Strain.
  2. 2Add potatoes and carrot and simmer until nearly soft.
  3. 3Add fish chunks and simmer gently until just cooked.
  4. 4Season, add lots of dill and serve with lemon.
Serve it like this

Serve in deep bowls with a chunk of fish in each, dill on top, with rye bread and lemon.

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Make it a meal

What goes with Ukha: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Vinegret50 min
On the side Selyodka pod shuboy90 min
A little snack Pirozhki150 min
To drink Kvass30 min
Something sweet Medovik150 min
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