Carp soup
4 servings
35 minutes
Carp soup (ukha) is a fragrant and hearty dish that has held a prestigious place in Russian cuisine since ancient times. It is said that true ukha should be cooked over an open fire, but even at home it retains its authenticity. This recipe combines the sweet tenderness of carp, the softness of potatoes, and the slight acidity of tomatoes to create a rich flavor and aroma. Bay leaves and dill add fresh herbal notes, while slow cooking without a lid allows the broth to become clear and rich. Ukha is traditionally served hot with black bread and herbs. It warms you in cold weather and perfectly satisfies hunger. It's not just soup—it's comfort in every spoonful, preserving the traditions and warmth of a Russian home.
1
Clean the fish, leaving the bubble, fat, roe, or milk (if available) with the fish.
- Carp: 1 piece
2
Cut the tomatoes, potatoes, and onions.
- Tomatoes: 2 pieces
- Potato: 5 piece
- Onion: 1 head
3
Put everything in a pot (fish, potatoes, onions, tomatoes), add water so that the level is 2 cm above the fish. Bring to a boil over high heat, skimming off the foam.
- Carp: 1 piece
- Potato: 5 piece
- Tomatoes: 2 pieces
- Onion: 1 head
4
Add dill, bay leaf to boiling water, and salt to taste.
- Dill: 1 bunch
- Bay leaf: 3 pieces
5
Reduce the fire.
6
Cook on low heat until the potatoes are done or a little longer for flavor (IMPORTANT! Never cover the pot!!!).
