"Wonderful fish soup. Very popular in Russia and easy to make. Try it with pike, perch or salmon." — Byakin
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fresh parsley, chopped
cod fillets, cubed
salt and pepper to taste
This recipe is almost "the right one", with only one exeption - NO LEMONS at all are used in authentic russian ukha. And it will be defenetly better if you will use two or three kind of fish, and simmer potato in a clear fish boulion. This way it will be great !
More fish, more salt and a little less onion might help. Definitely has potential.
This is how you make Uha the ingredients are water diced potatoes in large cubes diced Carrot one onion cut in half (after cooking toss it) one bay leaf a few peppercorns fresh cought fish cleaned, cut into large chunks with skin, usally I use bass, walleye or trout salt Dill or Parsley fill pot with water, add onion, bay leaf peppercorns and Carrots let boil about 10-15 Min. add fish and salt cook till fish is done. garnish with parsley (dill will overpower the flavor) and this is the authentic way of making this soup. 5 stars plus more color.
I made this soup for a girl from Russia - she loved it, I used cod and salmon, and no lemon juice because I understand it's not served that way in Russia. Two other tips, I think in America we've been trained to go easy with salt, but she added quite a bit of salt to hers and I think that's the way it's prepared and served in Russia, with a lot of salt, and the skin should be removed from the potatos. I enjoyed this soup very much.
One of our favorites!
Used to make it a lot whenever we went fishing. Add some fresh caviar ( like perch caviar or whatever you have on hand ) for better taste! Also we always use dill weed instead of parsley and a couple bay leaves, which gives the soup unique ''ukha '' flavor! By the way no lemons are used in traditional russian ''ukha''.
I am Russian and I think there is nothing wrong in adding some lemon juice or just garnishing with a lemon. It brings the freshness and just enhances the flavor of the stock. One more tip, please, don't put bay leaves and lots of black pepper into the soup. They convert the basic flavor of your fish. And don't dice the potatoes, make a potato balls using a special little coring scoop. Parsley and lemon for garnishing of course. Basically when you are making a stock you should cook onions (whole! then, you'll damp them away), potatoes, and parsley root!!! this is the Russian trad. soup making way. Thanks for attention. Alex.
I agree with dropping out the lemon, but as I recall it is the second day when the left over soup has a gel coating on top, that it is served on a good slice of dark bread with a shot of vodka in the morning before going fishing to add the days catch to the soup base to be served again that evening.
I followed the review of previous posts and used fish broth rather than water. Also, excluded lemon and salt (due to using broth) I sauted the onion and by accident added one stalk of chopped celery prior to adding the potato, broth and parsley. I used pollack and haddock and the soup was delicious. The broth was a refreshing change from the usual creamy chowder. The fish broth brought out the flavor of all without being too fishy tasting. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Ukha (Russian Fish Soup)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 127
** Calories from Fat: 5
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