Authentic Ukha Fish Soup (Уха)

Rustic and Authentic Russian Fish Soup and Fish Broth made with Salmon and Trout, enjoyed for hundred of years - Authentic Ukha Fish Soup (Уха)Rustic Russian Fish Soup and Broth made with Salmon and Trout, enjoyed for hundred of years - Ukha Russian Fish Soup (Уха)

Rustic Russian Fish Soup and Broth made with Salmon and Trout, enjoyed for hundred of years - Ukha Russian Fish Soup (Уха) Rustic Russian Fish Soup and Broth made with Salmon and Trout, enjoyed for hundred of years - Ukha Russian Fish Soup (Уха)

Ukha Fish Soup (Уха) is a rustic Russian soup that has been eaten for hundreds of years. Traditionally fishermen cook this outdoors in a pot, over an open fire. While that can be still done today, most of us use an indoor kitchen to make Ukha over a stove.

Growing up, I hated Ukha Soup for 2 reasons, the fish heads and the fish bones. My grandpa would even eat the fish head, saying it was the tastiest part. I wanted no part of this meal! I also hate fish bones in meat, and picking out small bones. This fish head soup was my worst nightmare. Did I mention the fish heads?

Well I call this my new and improved Ukha Fish Soup, where you still get the healthy minerals and vitamins from the Salmon bones, without eating the gross stuff. After straining the soup, the fish meat is skinless and boneless leaving chunky filet chunks of meat that are added towards the end of the soup making process. Leaving a simple, clear and delicious rustic soup.

The USSR published a cookbook called The Book of Tasty and Healthy Food (Книга о вкусной и здоровой пище) which was written by Soviet scientists, first published in 1939 then in 1952 which became a staple in the Soviet kitchen. Sometimes it’s referred to as Stalin’s cookbook. There was a recipe for Ukha Soup which I will post the original Russian version at the end of the blog. They recommend using Sturgeon and Perch and specifically prefer river fish, but you can use any fish you like, I like using Salmon and Trout.

Ukha Fish Soup is meant to be a very clear broth, as clear as water, without any impurities or floaties. You want to get it as clear as possible. I simply strain the broth using a cheesecloth, however the Book of Tasty and Healthy Food recommends using ground caviar to clarify the broth. I have also heard recipes of using egg whites as well. When it is clarified properly, it is a beautiful looking soup to eat, clear and full of flavour. However, simply straining the soup using a cheesecloth is a great timesaver for me, and it still looks and tastes great!

You can cheat and use vegetable broth instead of fish bones, but then it’s not really Ukha, but a vegetable soup with fish. There is a difference. If you only use fish heads and tails, the fish broth will look a bit clearer, as the meaty parts of the fish frame will slightly cloud the soup.

Ukha Fish Soup was traditionally served along side with Kulebyaka which is a traditional Russian Fish Pie. I love the creamy Finnish version of Ukha, which is called Lohikeitto or Finnish Fish Soup. Either recipe, Ukha is a delicious way to enjoy a fish soup. Bon Appetit! Приятного аппетита!

Rustic Russian Fish Soup and Broth made with Salmon and Trout, enjoyed for hundred of years - Ukha Russian Fish Soup (Уха) Rustic Russian Fish Soup and Broth made with Salmon and Trout, enjoyed for hundred of years - Ukha Russian Fish Soup (Уха)

Authentic Ukha Fish Soup (Уха)
 
Cook time
Total time
 
Rustic Russian Fish Soup and Broth made with Salmon and Trout, enjoyed for hundred of years - Authentic Ukha Fish Soup (Уха)
Author:
Recipe type: Soup
Cuisine: Russian
Ingredients
  • 1 large Salmon frame (bones), including head and tail
  • 1 onion, peeled and cut in half
  • 1 teaspoon whole peppercorns
  • 12 cups water
  • 3 medium potatoes, peeled and cubed
  • 3 bay leaves
  • 500g boneless Salmon and Trout filets
  • bunch of dill
  • chopped green onion as garnish (optional)
  • salt and pepper to taste
Instructions
  1. In a large pot, put the Salmon frame and head, the onion, 1 teaspoon of salt and whole peppercorns and bring to a boil. Reduce heat and simmer for 45 minutes. Skim off any impurities.
  2. Strain the soup through a cheesecloth inside a colander (over a large bowl) the ensure the broth is clear and free of impurities. Discard the Salmon bones, or give it to your cat.
  3. Return fish stock to the pot and add the chopped potatoes and bay leafs. Cook for about 10 minutes, or until the potatoes are soft.
  4. Add the boneless Salmon and Trout pieces, which should be cut in 2" cubed pieces. If the pieces are cut too small and thin, they will fall apart. Cook for about 10 minutes.
  5. Add chopped dill, season with salt and pepper according to taste. This recipe loves black pepper.
  6. Garnish with chopped green onion or parsley.
Notes
Optional - can add 2 celery sticks and a carrot when cooking the fish stock, as its a taste people like in soups but wasn't in the original fish soups. For additional depth, can add Vegeta Seafood Stock powder for seasoning. My friend Elena recommends throwing in a chicken drumstick into the stock with the fish bones for a richer broth flavour.

©PetersFoodAdventures.com

Rustic and Authentic Russian Fish Soup and Fish Broth made with Salmon and Trout, enjoyed for hundred of years - Authentic Ukha Fish Soup (Уха)Rustic and Authentic Russian Fish Soup and Fish Broth made with Salmon and Trout, enjoyed for hundred of years - Authentic Ukha Fish Soup (Уха)Rustic and Authentic Russian Fish Soup and Fish Broth made with Salmon and Trout, enjoyed for hundred of years - Authentic Ukha Fish Soup (Уха)

 

Ukha (Уха) Fish Soup Recipe from the Classic Soviet Cookbook - The Book of Tasty and Healthy Food (1952)

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
  • Print

УХА – Книга о вкусной и здоровой пище (1952)
Наиболее вкусная уха приготовляется из живой рыбы (стерляди, окуня). Уху можно варить также из судака или разной мелкой рыбы, за исключением карася и линя. Для придания ухе необходимой клейкости мелкую рыбу – ершей и окуней – следует варить, не счищая с них чешуи, выпотро шенными, тщательно промытыми. У окуней кроме внутрен ностей надо удалить и жабры, иначе бульон получит горько ватый привкус.
Подготовленную рыбу положить в кастрюлю, залить холодной водой, добавить очищенные коренья, лук, соль и варить при медленном кипении от 40 минут до часа. После этого бульон процедить.
Для того, чтобы получить прозрачную уху, надо произвести оттягивание (осветление) паюсной или зернистой икрой. Для этого 50 г икры растереть в ступке, постепенно добавляя по ложке холодной воды, до получения тестообразной массы. Растертую икру развести стаканом холодной воды, добавить стакан горячей ухи и, размешав, влить в два приема в кастрюлю с горячей ухой. После того как будет влита первая часть, уха должна закипеть, и только тогда можно влить остальную часть оттяжки. При вторичном закипании ухи крышку с кастрюли снять и варить при слабом кипении 15–20 минут.
Когда уха будет готова, ее надо снять с огня и дать постоять 10–15 минут, чтобы оттяжка осела на дно кастрюли. После этого осторожно процедить. Готовую уху подают с ку лебякой, расстегаем. В тарелку с ухой можно положить ку сок вареной рыбы.
На 1 кг рыбы – по 1 шт. репчатого лука, лука порея, петрушки и сельдерея, 2 1/2–3 л воды.

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