Ukha
Ukha (sometimes written Uha) is a traditional Russian cuisine that dates back to the 12th century. Nobody knows for certain what the original recipe was, and the way Ukha is prepared has evolved over time. Nowadays, the recipe is heavily influenced by the location. This Russian fish soup is prepared differently by each family. In Russia, fishing is a favorite pastime, and modern-day Ukha is frequently prepared over an open fire by fisherman using freshly caught fish.
Ingredients
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- Original recipe yields 4 servings
- Ingredient Checklist4 cups water
- 2 potatoes, cubed
- 1 onion, chopped
- 1 bunch fresh parsley, chopped
- 4 ounces cod fillets, cubed
- 1 lemon, juiced
- salt and pepper to taste
Instructions
- In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
- Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
- Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
- Garnish the soup with chopped fresh dill or parsley before serving.
