Ear from heads
10 servings
120 minutes
Uha is a traditional Russian dish known for its rich flavor and aroma. The history of this dish dates back centuries when fishermen used fish heads to make a hearty soup. The broth, cooked with aromatic roots and spices, acquires a delicate, tangy taste. Adding vodka and sautéed fish heads gives the uha a distinctive smoky note typical of cooking over an open fire. The fish infused with the aromas of vegetables and spices becomes tender and juicy. Garlic dressing and fresh herbs complete the dish, adding zest and freshness. Uha is perfect for outdoor meals, especially during fishing trips or country outings, providing comfort and warmth.
1
Boil onion, carrot, parsley root, bay leaf, allspice and heads in batches for 15 minutes each. Remove the fish, cool it down, and remove the bones. Strain the broth.
- Onion: 1 piece
- Carrot: 2 pieces
- Parsley root: 2 pieces
- Bay leaf: 4 pieces
2
Add potatoes, and after they are half-cooked, add diced second carrot. After the potatoes and carrots are ready, add strips of sweet pepper. Boil for 10 minutes.
- Potato: 2 pieces
- Carrot: 2 pieces
- Sweet pepper: 1 piece
3
Return the fish to the pot, season with salt and pepper, add coriander, and boil for 5 minutes.
- Zander: 1.5 kg
- Pike: 2 pieces
- Coriander seeds: 1 teaspoon
4
Pour in vodka and if the fish soup was cooked over a fire, extinguish the burning ember in the soup. Let it steep for 15 minutes.
- Vodka: 50 ml
5
Meanwhile, crush the garlic, chop the greens. Mix everything together. Serve the fish soup with garlic dressing.
- Garlic: 1 head
- Green: 1 bunch