Ukha (Russian fish soup)

Ukha is Russian fish soup: a clear, lightly seasoned broth, quite unlike the red, paprika-rich Hungarian version. It is made from several kinds of fish and by the rivers sometimes cooked over a fire. A good ukha is clear and the fish is the star.

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Method

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1. Clean the fish, remove the head, gills and scales and cut the flesh into pieces. Use the head and bones for the stock.
2. Simmer the head, tail and bones in 1.5 litres of cold water with the onion, root, peppercorns and bay leaves for 25 minutes, skimming as you go. ⏱ Timer: 25 min
3. Strain the stock into a clean pot.
4. Add the diced potatoes and carrot and cook for 12 minutes. ⏱ Timer: 12 min
5. Add the fish pieces, salt, and cook gently for 8-10 minutes until done. Do not stir, so they stay whole. ⏱ Timer: 8 min
6. Pour in the vodka at the end, rest covered for 5 minutes and serve with dill, parsley, lemon and dark bread. ⏱ Timer: 5 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use at least two kinds of fish: one gives the stock, the other the flesh.
• Do not boil the stock hard or it turns cloudy.
• The vodka reduces any muddy taste; it evaporates, so the soup does not taste of alcohol.
• Skim the first foam carefully for a clearer stock.

Frequently asked questions

How is it different from Hungarian halászlé?

Ukha is clear and lightly spiced, without paprika; halászlé is red and paprika-based.

Can it be made with sea fish?

Yes, cod, salmon or sea bass work; the salmon version is the richest.

Similar recipes

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• Fish roe soup · Hungarian
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• Classic Poached Fish in Court-Bouillon · Hungarian

More russian ideas

• Crucian carp in sour cream (karasi v smetane)
• Pan-fried herring in flour (zharenaya selyodka)
• Rasstegai (open fish pies)
• Whole stuffed fish (farshirovannaya ryba)
• Fish baked under mayonnaise (zapechyonnaya ryba pod mayonezom)
• Seledka pod shuboy (herring under a fur coat)
• Mimosa salad (layered fish salad)
• Herring pâté (forshmak)

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