Soups        11 April 2024        100         0

Ukha Recipe

Ukha Recipe

  • Water — 1.5-2 liters
  • Fish (head and tail) — medium-fat fish is recommended for a richer flavor
  • Carrot — 1 piece (approximately 100g)
  • Potatoes — 2 pieces (approximately 200g)
  • Salt — 1.5 tsp
  • Black pepper (ground) — to taste
  • Parsley — to taste
  • Garlic — 1 clove
  • Bay leaf — 1 piece
  • Lemon — 1/2 piece
  1. Fish Preparation: Rinse the fish head and tail under running water. Remove the gills to prevent the broth from acquiring a bitter taste.
  2. Broth Cooking: Place the fish parts in water and bring to a boil. Remove the foam, then add salt, bay leaf, and pepper. Simmer on low heat for about 20-30 minutes.
  3. Vegetables: Peel and chop the carrot and potatoes. Add the vegetables to the broth after it has simmered for the indicated time.
  4. Final Steps: Cook the soup until the vegetables are tender, about 15-20 minutes. A few minutes before the soup is ready, add minced garlic and parsley for flavor.
  5. Serving: Serve the Ukha hot. Squeeze the juice of half a lemon into the soup just before serving for freshness and a slight tanginess. If desired, lemon slices can also be served alongside.

This soup turns out to be very aromatic, with a pronounced fish flavor. Lemon adds a pleasant tanginess and freshness. Ukha makes a great option for a family lunch or dinner.

  Метки: ,

Leave a Reply

Your email address will not be published. Required fields are marked *