Ukha is a clear Russian soup, made from various types of fish such as salmon or cod. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed.
Vegetables were kept to a minimum when preparing ukha, and in fact, in classic Russian cuisine, ukha was simply a rich fish broth that accompanied fish pies ( Rasstegai or Kulebiaka). These days it is more often a fish soup, cooked with potatoes and other vegetables.
- 1 kg fillet salmon, cut into 4 cm pieces
- 250g fish heads and/or bones
- 8 cups water
- 2 medium onions, sliced
- 1 celery stick, chopped
- 2 large carrots, peeled and sliced
- black peppercorns, to taste
- 1 bay leaf
- 2 sprigs parsley
- 1 tablespoon salt, or to taste
- fresh dill or chopped chives or spring onions, for garnish
- In a medium-large saucepan, place fish bones and water and bring to a boil. Skim off any foam that rises to the surface.
- Add onions, celery, carrots, peppercorns, parsley and salt and again bring to a boil. Reduce heat and simmer for 45 minutes. Remove bones and strain, if desired, pressing on the vegetables to extract all the juices.
- Add fish pieces and simmer for an additional 15 minutes or until fish is cooked. Serve in heated bowls with fresh dill or chopped chives or spring onions, if desired.
- Traditionally, fish soup would be served with mini fish dumplings or mini fish pies.