Ukha (fish soup)

Ukha is quick to prepare. It should be transparent like stock because it does not, like some other soups, have any butter, thickening or fried onion in it. The age-old rules of preparing this traditional dish must be strictly observed to produce the right effect.

An acid-resistant pan should be used. For traditional Russian ukha one should use fish which has transparent fat and is sticky, tender and ‘sweet’ like pike, pike-perch or ruff. Various other freshwater fish may be added to obtain the so-called black ukha. Red ukha is made with salmon, sturgeon and other red-meat fish. Many other regional varieties also exist. Ukha should contain a minimum of two to a maximum of four kinds of fish. The exception is red ukha in which only one type should be used. If freshwater fish is not easily available many sea fish also make excellent ukha. The best are cod and halibut. All fish used should be as fresh as possible. If the fish is frozen, it must be thoroughly defrosted first. Young, small-sized fish are recommended and best results are obtained from a combination of lean and more fatty fish.