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Old Russian-Style Fish Soup (Ukha)

The simplest recipe for a rich, flavorful fish soup that makes a hearty, satisfying meal. Ukha — the favorite of fishermen across the ages — comes in countless versions, but most share at least one thing: traditionally it's cooked in a kettle over an open fire. If that's not an option for you, this old-fashioned ukha turns out just as well on a regular stovetop. The key is to use several kinds of fresh fish at once. It's a classic of Russian cooking, equally at home on a weeknight or a holiday table, and it makes a wonderful starter. Good fish for ukha includes crucian carp, ruffe, perch, gudgeon, and the like — the kind that fill just about any river in central Russia.

Milada

Recipe author

Composition / ingredients

Servings:

Fish (1 large fresh fish; if small, 1.5 kg)

1.85

Soup roots

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

32 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

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Rinse the fish thoroughly under running water, put it in a pot, cover with water, and set it over the heat. Add the peeled soup roots and salt. Keep the heat low. Once it's done, strain the broth and lift out the fish. Return the larger fish to the broth, cook until tender, then remove and cut into serving pieces. Seasoning the finished soup with a splash of port or white wine makes it even tastier, and a slice of lemon dropped into each bowl is a lovely touch.