Ukha Recipe
Ingredients:
- 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
Preparation:
- Fish Preparation: Rinse the fish head and tail under running water. Remove the gills to prevent the broth from acquiring a bitter taste.
- 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.
- Vegetables: Peel and chop the carrot and potatoes. Add the vegetables to the broth after it has simmered for the indicated time.
- 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.
- 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.
