Classic fish soup
Origin of the recipe
Fish soup, or ukha, was almost always on the Russian table, even on less strict fasting days—after all, even a child could catch a fish in the river with a little diligence. And even a complete novice can prepare classic fish soup. This light soup, rich in nutrients like phosphorus and omega acids, is a treat for the whole family!
What do you need for cooking?
Ingredients
-
Water
-
Fish fillet
-
Potato
-
Carrot
-
Onions
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Bay leaf
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Allspice
-
Salt
-
Parsley
Kitchen utensils
- Knife
- Board
- Pot
- Lid
- Skimmer
Step-by-step recipe
Step 1:
Pour cold water into a saucepan and add the fish fillets.
Step 2:
Add peeled onion, bay leaf, black peppercorns and salt.
Step 3:
Bring to a boil, skim off foam, reduce heat and simmer for another 10 minutes.
Step 4:
Cut the potatoes coarsely and the carrots into rings or half rings.
Step 5:
Chop fresh parsley.
Step 6:
Remove the fish, onion and bay leaf from the broth.
Step 7:
Pour potatoes and carrots into the broth, cover with a lid and cook over medium heat for 20 minutes.
Step 8:
Cut the fish fillet into cubes and return it to the soup along with the herbs 5 minutes before it’s ready.
Step 9:
Stir, turn off the heat, let it sit for a while and serve.
Cooking tips
Any fish will do for classic fish soup.
The onion can be discarded from the broth.
If desired, you can strain the broth, but if the fish has no bones, this is not necessary.
