Russian fish soup ukha with crystal-clear broth and herbs

Name: Russian fish soup ukha with crystal-clear broth and herbs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 400 g fish bones and heads; 1 pc onion; 1 pc carrot; 1 pc parsley root; 2 pcs bay leaves; 4 grains allspice; 1500 ml water; 300 g salmon; 300 g zander; 400 g potatoes; 1 teaspoon salt; 1 pinch ground pepper; 1 handful dill; 1 handful parsley

Eduard LáskaSoupRussian Cuisine x se líbilo

Ukha brings together the delicate taste of fresh fish and the aroma of herbs in a traditional Russian fish soup with a crystal-clear broth. It is made from stock bones, salmon and pike-perch, which give the soup body and depth, resulting in an elegant yet filling dish straight from Russian cuisine. It is served hot right after cooking, when the broth is at its most fragrant and the fish stays tender.

Příprava: 20min

Vaření: 45min

CELKOVÝ ČAS: 1h 5min

Step by step process

Preparing the fish broth

1
Rinse the fish bones and heads for the ukha thoroughly under cold water. Put them into a large pot, pour in 1.5 liters of cold water and bring to a boil.
2
Once boiling, skim off the foam. Add the peeled onion, carrot, parsley root, bay leaves and allspice. Simmer over low heat for 25-30 minutes.
3
Pass the broth through a fine sieve, discarding the bones and aromatic vegetables. Return the clear broth to a clean pot.

Cooking the soup and finishing

4
Peel the potatoes and cut into small cubes (about 1.5 cm). Bring the strained broth to the boil, add the potatoes and cook for 10 minutes over medium heat.
5
Cut the salmon and pike-perch into larger pieces (4-5 cm). Add to the soup and cook for a further 8-10 minutes until the fish is cooked through and the potatoes are tender.
6
Season the soup with salt and pepper to taste. Stir in the chopped dill and parsley just before serving. Serve immediately, ukha tastes best fresh.