Fish Soup (Ukha)
Ukha is a pale, pristine broth where the fish itself becomes invisible, dissolved into the cooking liquid to build an impossibly clean foundation. Russian cooks have perfected this technique over centuries: the stock simmers gently without vegetables, then potatoes and aromatics finish the cooking, ensuring nothing clouds the delicate flavor. This restraint, this refusal to overcomplicate, teaches you something about cooking with intention.
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..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
