Soup

Ukha Fish Soup

Ukha is a clear pike-perch or perch broth in which bones build flavor and the fillets are added near the end with potatoes, carrots, and dill.

What you’ll need

• pike-perch or perch: 1200 g
• water: 2000 ml
• potatoes: 500 g
• onion: 180 g
• carrots: 200 g
• dill: 25 g
• black peppercorns: 4 g
• bay leaves: 2 pcs
• fine salt: 12 g

How to make it

1. Scale and gut the fish and remove the gills, which can make the broth bitter. Separate the fillets, remove large bones, and refrigerate the flesh.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.