Fisherman's fish soup
4 servings
40 minutes
Fisherman's soup (Uha) is a warm and comforting dish born in the camping conditions of Russian fishermen. Its taste is harmonious: tender red fish infused with the aroma of bay leaves and black pepper combines with a rich vegetable broth. The added lemon gives a slight tang, while fresh dill completes the picture with a delicate green freshness. Uha is nutritious, light, and easily digestible, making it ideal for an outdoor lunch. Traditionally cooked over a fire, it retains the same heartfelt flavor at home. This soup is not just food; it's true Russian hospitality on a plate.
1
We prepare fish and vegetables. We clean and wash the fish and vegetables. We take a 4 or 5-liter pot. We pour about 3 liters of cold water.
- Red fish (salmonids): 900 g
- Potato: 4 pieces
- Carrot: 2 g
- Parsley root: 1 piece
- Onion: 1 piece
2
We cut the vegetables (potatoes, onions) into large pieces. We cut the parsley root into several parts, as it needs to be removed when the fish soup is cooked. We slice the carrots into half rings.
3
We bring water in a pot to a boil, add salt and vegetables.
- Salt: to taste
- Potato: 4 pieces
- Carrot: 2 g
- Parsley root: 1 piece
- Onion: 1 piece
4
After 10-14 minutes, add bay leaf and black peppercorns (the potatoes should be almost ready).
- Bay leaf: 4 pieces
- Black peppercorns: 1 teaspoon
5
After 2-3 minutes, add the fish and cook for 7-8 minutes.
- Red fish (salmonids): 900 g
6
Wash the dill, chop it, and add it to the pot. Taste for salt, and add if needed. Cook for another 2-3 minutes, then turn off the heat.
- Dill: to taste
- Salt: to taste
7
Let it steep for 5 minutes. Place a slice of lemon in a bowl and pour the fish soup.
- Lemon: to taste
