Ukha

Name: Ukha
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 8 cups water; 1 yellow onion, halved; 2 carrots, sliced; 2 Yukon Gold potatoes, cubed; 2 bay leaves; 10 whole black peppercorns; 1 tsp fine salt; 1 lb cod or salmon fillets, chunked; 1/4 cup fresh dill, chopped; 2 tbsp lemon juice

A light clear fish soup made with aromatic root vegetables, fresh dill, and tender fish fillets in a seasoned broth.

55 minEasyServes 4260 cal/serving

RussianSoupStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

8 cups water
1 yellow onion, halved
2 carrots, sliced
2 Yukon Gold potatoes, cubed
2 bay leaves
10 whole black peppercorns
1 tsp fine salt
1 lb cod or salmon fillets, chunked
1/4 cup fresh dill, chopped
2 tbsp lemon juice

Instructions

1

In a large pot, combine 8 cups water, 1 halved yellow onion, 2 sliced carrots, 2 bay leaves, and 10 whole black peppercorns over high heat and bring to a boil.
2

Reduce heat to medium-low and simmer uncovered for 15 minutes until vegetables begin to soften.
3

Add 2 cubed Yukon Gold potatoes and 1 tsp fine salt to the pot, then simmer for another 10 to 12 minutes until potatoes are fork-tender.
4

Remove and discard onion and bay leaves from the broth.
5

Gently stir in 1 lb chunked cod or salmon fillets and cook over low heat for 5 to 7 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F.
6

Remove from heat, stir in 2 tbsp lemon juice and 1/4 cup chopped fresh dill, and serve warm.

Questions

How long does Ukha keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Ukha?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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