Homemade fish soup
4 servings
110 minutes
Homemade uha is a fragrant, hearty dish of Russian cuisine created for family gatherings. Its history dates back centuries when fishermen cooked uha right on the shore using fresh catch and simple yet aromatic ingredients. The taste of uha is pure and rich with a slight sweetness from carrots and depth from spices. The fish broth infused with the aromas of bay leaves and herbs acquires a soft, harmonious texture that perfectly complements tender pieces of fish and fluffy potatoes. Uha is traditionally served hot to allow all components to reveal their flavors. This soup is great on cold evenings, warming the soul and reminding one of the traditions of Russian villages where uha was cooked over an open fire while enjoying its simplicity and richness.
1
Clean the fish. Boil the fish heads and tails in water for 25-30 minutes. Then remove them (they are no longer needed), and strain the broth if desired. Cut the fish into small pieces.
- Fish: 1 kg
2
Chop the onion finely. Grate the carrot on a medium grater. Cut the potato into cubes or sticks. Add the potato to the boiling broth, season with salt and pepper. When the potato boils, add the fish. Cook for 15 minutes.
- Potato: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Fish: 1 kg
3
Add the carrot. Then add the onion (you can sauté the onion and carrot beforehand). Boil for 5-7 minutes. Add bay leaf, parsley root (or celery), and peppercorns.
- Carrot: 150 g
- Onion: 150 g
- Bay leaf: 4 pieces
- Parsley root: 20 g
- Black peppercorns: to taste
4
Let it sit for 25–30 minutes. Sprinkle with greens when serving.
- Fresh herbs: to taste
