Russian·non-vegetarian·easy

Fish Soup (Ukha)

Name: Fish Soup (Ukha)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 tbs Olive Oil; 1 sliced Onion; 2 medium Carrots; 3 cups Fish Stock; 3 cups Water; 4 large Potatoes; 3 Bay Leaf; 1 Cod; 1 Salmon

Alright, folks, let's talk about one of my all-time favorite dishes - Fish Soup (Ukha). There's just something special about a warm bowl of Ukha that warms the soul, am I right? So, you follow the usual drill - heat up some olive oil, sauté the onions until they're nice and caramelized, add in the carrots, stock, water, potatoes, bay leaves, and peppercorns. But here's a little secret tip from me to you - throw in a pinch of dill at the end for that extra burst of flavor. Trust me, you won't regret it! Now, here's where the fun part comes in. One time, in my eagerness to finish up the soup quickly, I accidentally added way too much salt. Let's just say, that batch was not my finest moment. Remember, you can always add more seasoning later, but you can't take it out! And here's a pro tip - when adding the fish, be gentle. They cook super fast, and you don't want to end up with rubbery fish. Just wait until the flesh is nice and opaque, then you're good to go. Now go ahead, enjoy the heartwarming flavors of this Russian classic. And remember, a little sprinkle of dill goes a long way!

45 min(prep 15 + cook 30)

4 servings

280 kcal

4.5

Ingredients

Olive Oil2 tbs
Onion1 sliced
Carrots2 medium
Fish Stock3 cups
Water3 cups
Potatoes4 large
Bay Leaf3
Cod1
Salmon1

Nutrition

280 kcalper serving

Protein25g36%

Carbs30g43%

Fat10g14%

Fiber3g4%

Sugar2g3%

Directions

1
In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
2
Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
3
Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
4
Garnish the soup with chopped fresh dill or parsley before serving.

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