Russian Fish Soup Ukha Recipe
Ukha is an old and traditional soup recipe that Russian fishermen used to make with fish scraps (the parts left after removing the fillet) and other ingredients they had on hand. Ukha, which used to be made to use ingredients and fill one's stomach cheaply, has now become a specialty of Russian cuisine and has started to be made with fillets that were never bothered to be used in this soup in the past.
As can be guessed, ukha, which is a kind of soup using ingredients at hand, did not have a specific recipe in the past. The recipe has been shaped over time. For example, it used to contain seeds such as millet and rice, but now they are not used as frequently as they used to be. I was convinced to try ukha when I read that millet could also be used in the past. I only use millet in making boza. Although it is widely sold in European countries, its sales are unfortunately limited in Turkey and, sadly, it is mostly sold in shell form as bird food. That's why I'm reluctant to try more recipes with this delicious seed, which is very healthy and has proven many benefits such as reducing insulin resistance.
Going back to our topic... When I saw that millet could be used in ukha, I tried it at the first opportunity. It is not the kind of soup we are used to in Turkish cuisine, with its coarse grained content and runny consistency. I can't say that I loved it when I first tasted it. But I can say that I became addicted to it after I found the most suitable version for the Turkish palate through my experiments.
The lemon juice and plenty of chili peppers added to the ukha while serving turn the ukha into a fishy beyran soup, and ukha acquires a taste that you will constantly think of and crave.
You can make ukha with any fish. Sea bream, sea bass, pike, catfish and recently salmon are the most commonly used fish types. You can make it with a single type of fish or you can use different fish together. It is not necessary to use fillets. As before, you can add filleted fish pieces and shred the meat after the fish is cooked.
Enjoy the recipe...
Ingredients
- 300 g fish fillet,
- 1 onion,
- 1 carrot,
- 3 potatoes,
- 1/3 cup of millet (or rice),
- 1/2 teaspoon of peppercorns,
- 3 bay leaves,
- 3-4 tablespoons of olive oil,
- 1 handful of coarsely chopped parsley,
- Salt to taste,
- Lemon juice and chili pepper for serving (Optional).
Preparation
- Chop the onion and add in to heated olive oil in a pot and stir fry until it softens,
- Add the peeled and diced carrots and fry, stirring, for a few minutes,
- Add the peeled and diced potatoes and mix,
- Add enough water to cover them, bay leaves and black peppercorns, close the lid and cook until the carrots and potatoes are half soft,
- Add the millet and cook until it softens,
- Add the fish you cut into cubes and cook until it becomes soft,
- Add salt and chopped parsley, stir and remove from heat.
Enjoy your meal...