Ukha (Russian Fish Soup)
Ukha, Russian fish soup, is delicious and comforting. Fish is gently cooked with potatoes and carrots in a rich broth seasoned with bay and black pepper.
Servings: 6 people
Calories: 287.6kcal
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 medium carrots, thinly sliced
- 4 cups fish stock (or vegetable stock)
- 4 cups water
- 3-4 medium potatoes, peeled and cubed
- 3 bay leaves
- 10 black peppercorns
- Salt (to taste)
- ⅓ cup millet *
- ½ pound fresh cod filet, ** cut into cubes
- ½ pound salmon filet, ** cut into cubes
- Handful fresh dill and/or parsley (for serving)
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.
Notes
*You can skip the millet. Just reduce the amount of liquid used by 1 cup. Without millet the soup will be more brothy.
** Instead of cod and salmon, use any other type of fish available.
Nutrition
Serving: 6servings | Calories: 287.6kcal | Protein: 23.1g | Fat: 8.7g | Fiber: 3.3g | Sugar: 3.2g