Ukha

4 from 1 ratings

This traditional Russian soup is the Russian answer to bouillabaisse. The soup consists of a clear broth, fish, and root vegetables. Traditionally, with catfish, bream, or ruffe, but you can substitute whatever looks freshest at the grocery store.

Servings

servings

Ingredients

6 cup chicken stock
1 teaspoon crushed black peppercorn, or more to taste
1 teaspoon salt, or more to taste
1 bay leaf
3 potatoes, diced
1 turnip, peeled and diced
1 1/2 cup yellow onion, chopped
3 celery stalks, diced
3 carrots, diced
6 ounce cod, ruffe, castfish, or other fish, cut into large chunks
1/2 cup fresh parsley, chopped
2 tablespoon fresh dill, chopped
juice of half a lemon

Directions

In a large pot, heat the chicken stock, black pepper, salt, and bay leaf on medium-high, and bring the stock to a boil. Add the potato, turnip, onion, celery, and carrots to the pot. Cook the vegetables for about 10 minutes or until the vegetables are tender. Reduce the heat to a simmer, and add the fish. Continue to cook until the fish is cooked through, another 5 to 10 minutes.
Add the parsley, dill, and lemon juice. Cook for a minute longer. Adjust the seasonings, and serve.