Dinner · 55 min · russian

Ukha (Fisherman Soup)

A Russian dinner built around white fish and potatoes — on the table in 55 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb White fish
• 3 Potatoes
• 2 Carrots
• 1 Onion
• 8 cups Water
• 2 Bay leaf
• 1 tsp Black peppercorns
• 1/4 cup Dill
• 1 Lemon

Steps

1. Simmer the fish heads and trimmings, if you have them, with onion, carrot, bay, and peppercorns 25 minutes for a proper fisherman broth; strain.
2. Bring the strained broth back to a bare simmer — a rolling boil makes fish soup cloudy and harsh.
3. Add cubed potatoes and cook 12 minutes until nearly tender.
4. Lay in the fish chunks and poach gently 6 minutes; the flesh should just turn opaque and flake.
5. Season with salt and a squeeze of lemon; the broth should taste clean and briny, like the sea air.
6. Ladle into bowls with a blizzard of dill; serve with rye bread and nothing else.

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