Ukha

Traditional Russian fish soup

Ukha ( ) is a traditional Russian fish soup. It is a clear soup, known for its simplicity and the use of various types of fish. Ukha is often associated with Russian cuisine and has a long history dating back to the 12th century.

History

Ukha has been a staple in Russian cuisine for centuries. Originally, the term "ukha" referred to any broth, but over time it became associated specifically with fish soup. The dish was popular among Russian peasants and fishermen due to the abundance of fish in Russian rivers and lakes.

Preparation

Ukha is typically made with freshwater fish, such as perch, pike, or ruffe, although saltwater fish can also be used. The fish is usually cooked with vegetables like onions, carrots, and potatoes. Herbs such as dill and parsley are often added for flavor. The soup is seasoned with salt and pepper, and sometimes bay leaves or black peppercorns are included.

The preparation of ukha involves boiling the fish and vegetables together until the fish is cooked through. The broth is then strained to remove bones and other solids, resulting in a clear soup. Some variations of ukha may include additional ingredients like lemon juice or vodka to enhance the flavor.

Cultural significance

Ukha is more than just a dish; it is a part of Russian cultural heritage. It is often enjoyed during outdoor activities such as fishing trips or picnics. The simplicity and warmth of the soup make it a comforting meal, especially in colder climates.

Related pages

• Russian cuisine
• List of soups
• Fish soup

Gallery

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  A bowl of traditional ukha

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