Fresh river fish soup
6 servings
30 minutes
Fish soup made from fresh river fish is a classic Russian dish symbolizing closeness to nature and simplicity of taste. Its history dates back to ancient times when fishermen cooked fragrant soup over a fire right by the shore. The broth, rich in flavors of perch and carp, gains a slight sweetness from the addition of a piece of sugar. Potatoes add heartiness while tomatoes provide a hint of acidity. Spices like bay leaf and black pepper deepen the aroma. Uha is served hot, perfectly complemented by fresh bread and traditionally enjoyed outdoors, savoring the pure taste of natural ingredients. It’s not just soup – it’s a whole story of Russian hospitality, comfort, and enjoyment of simple yet exquisite flavors.
1
Place the cleaned and gutted fish in the pot. Large fish can be cut into pieces, while small ones can be added whole. It's better to remove the gills from large fish, as they can impart bitterness.
- Perch: 1 piece
- Wild carp: 1 piece
2
We add chopped peeled potatoes, halved onions, and quartered tomatoes to the pot.
- Potato: 500 g
- Onion: 3 heads
- Tomatoes: 4 pieces
3
Pouring water. The water should slightly cover the contents of the pot. There won't be much broth in the ear.
4
The next step depends on the type of fish you will use for the fish soup. It's important not to overcook the fish. For perch and carp, 25 minutes of slow boiling is enough.
5
A few minutes before the cooking process ends, we add salt, throw in pepper, dill (can be left whole), and a piece of sugar.
- Black peppercorns: to taste
- Salt: to taste
- Sugar: 1 teaspoon
