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Oukha (ukha): photo of the dish
Illustrative photo: Pannet — CC BY-SA 4.0, Wikimedia Commons
Soups

Oukha (ukha)

Clear, fragrant fish soup that has been cooked for centuries on the banks of Russian rivers. It is made with several freshwater fish, potatoes and onion, and is best served piping hot.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Gut and scale the fish, then cut them into 4 cm pieces, keeping the heads if you can.
  2. Bring the water to a boil in a large pot with the bay leaf, the peppercorns and half of the dill.
  3. Add the fish heads and let simmer for 15 minutes, skimming the surface.
  4. Remove the heads, then add the diced potatoes and the sliced vegetables (onions, carrot, celery, parsley root).
  5. Cook for 10 minutes, then add the fish pieces and continue cooking for 8 to 10 minutes over low heat, without letting it boil.
  6. Adjust the salt, remove the bay leaf, add the rest of the dill and a splash of lemon juice, then serve straight away.

Variations and tips

Rich version. Finish the soup with a spoonful of vodka per bowl, as the fishermen traditionally do.

Using what's available here. A single river fish is enough; cod or pollock give very good results.

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Original Ecomely recipe.