Ukha

Ukha (Russian: Уха) is a clear Russian soup, made from various types of fish such as sturgeon, salmon, or cod. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tenches, sheatfish, and burbot are sometimes used to add flavour to the soup.

While ukha is a fish dish that is made with broth, calling it a fish soup may not be absolutely correct. "Ukha" started to be used as a term for fish broth in Russian cuisine in the late 17th to early 18th centuries. In earlier times, this term referred to thick meat broths, and then later chicken. Beginning in the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups. In the 19th century, many travellers visiting Russia claimed that ukha is one of the best dishes in Russian cuisine.

Vegetables were kept to a minimum when preparing ukha, and in fact, in classic Russian cuisine, ukha was simply a rich fish broth that accompanied fish pies (rasstegai, kuliebiaka, etc.). These days it is more often a fish soup, cooked with potatoes and other vegetables. A wide variety of freshwater fish can be used, and some aficionados opine that one cannot make a good ukha from saltwater fish species. Fresh fish lends the dish the best flavor, and so if frozen fish is used, it is better not to defrost it. Preference is given to smaller, younger fish, with the tail parts of bigger fish discarded.

Other articles related to "ukha":

Russian Inventions - Grand Duchy of Moscow - 15th Century
... Ukha Ukha is a Russian soup, made with broth and fish like salmon or cod, root vegetables, parsley root, leek, potato, bay leaf, lime, dill, green parsley and spiced with black ... Ukha as a name in the Russian cuisine for fish broth was established only in the late 17th to early 18th centuries ... Beginning from the 15th century, fish was used more and more often to prepare ukha, thus creating a dish that had a distinctive taste among soups ...
Russian Cuisine - Soups - Hot Soups
... Ukha is a warm watery fish dish, however calling it a fish soup would not be absolutely correct ... "Ukha" as a name for fish broth was established only in the late 17th to early 18th centuries ... Beginning from the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups ...