Fish Soup (Ukha)

Story behind the dish

Imagine a chilly evening where the aroma of simmering fish soup fills your home with warmth and comfort. Ukha, a traditional Russian fisherman's delight, is a hearty, aromatic broth brimming with fresh fish and garden vegetables. Its rich flavors and soothing qualities have made it a beloved dish for generations, especially after a day spent at sea or in the countryside. This warm bowl of Ukha isn’t just a meal — it’s a storytelling of rivers and lakes, of tradition and family gathered around the table.

Ingredients

• 2 tablespoons olive oil (1 fl oz / 30 ml)
• 1 sliced onion
• 2 medium carrots (about 1 cup or 4.2 oz / 120 g sliced)
• 3 cups fish stock (24 fl oz / 710 ml)
• 3 cups water (24 fl oz / 710 ml)
• 4 large potatoes (about 1.5 cups or 10 oz / 280 g)
• 3 bay leaves
• 1 lb (16 oz / 450 g) cod fillet, cut into cubes
• 1 lb (16 oz / 450 g) salmon, cut into cubes
• Salt and black peppercorns to taste
• Chopped fresh dill or parsley for garnish

Step-by-step

1. In a medium pot, heat the olive oil over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they begin to caramelize, releasing a sweet aroma.
2. Add the carrots to the pot and cook for about 4 more minutes, until they start to soften.
3. Pour in the fish stock and water. Add the potatoes, bay leaves, and a few black peppercorns. Season with salt to taste.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes to develop flavor.
5. Stir in the millet (if using), and cook for an additional 15 minutes, until both the millet and potatoes are tender.
6. Gently add the fish cubes to the simmering soup. Stir carefully and bring the soup back to a gentle simmer.
7. Cook just until the fish is opaque and flakes easily, about 3-4 minutes. Be careful not to overcook to keep the fish tender.
8. Remove from heat, garnish with chopped dill or parsley, and serve hot with crusty bread if desired.

Chef’s tips & serving ideas

• For a deeper flavor, add a splash of white wine or a squeeze of lemon before serving.
• Serve Ukha with crusty rye or sourdough bread to soak up the flavorful broth.

Closing thoughts

There’s something truly magical about a humble fish soup that embodies the essence of freshness and tradition. With just a handful of ingredients and simple steps, you can create a comforting bowl that warms the soul and brings a taste of the Russian countryside to your table. Enjoy every spoonful of this nourishing Ukha — a dish that’s as much a story as it is a meal.