Russian cuisine

Ukha (Russian fish soup), river fish version

Ingredients

• 1.5 kilo of fish
• 1.75 litres of water
• 2 onions
• 1 small carrot
• Parsley (both the herb and the root)
• 1 parsnip root
• 2 potatoes
• 1 tbs of chopped dill
• 3 laurel leaves
• 8 balls of black pepper
• 1 tbs of chopped tarragon
• Salt

Cooking

Boil water, add salt and make sure it’s dissolved. Add potatoes cut into quarters, fish’s heads and tails, finely chopped onions, carrots and parsley. Keep it boiling on a slow fire for 20 minutes, scooping off white foam formed by the fish. If you feel the broth is not clear enough for your taste, strain it. Then add laurel leaf and pepper, boil for 5 more minutes, increase the fire and add cleaned fish, cut into large chunks. Cook for 15 minutes more, add more salt if needed, throw in the herbs, take off the fire, cover the soup with the lid and let it cool for 10 minutes.

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