ukha

Ukha is a traditional Russian fish soup known for its clear broth and rich flavors. Originating from Russia and closely associated with Russian culinary heritage, ukha is typically prepared using fresh fish, such as salmon, trout, or whitefish, depending on regional preferences and availability. The preparation involves boiling fish with vegetables, herbs, and spices to create a fragrant and savory broth.

The typical ingredients for ukha include fish heads, bones, and fillets, which are simmered to extract flavor. Vegetables such as onions, carrots, and potatoes are commonly added, along with aromatic herbs like dill, bay leaves, and black peppercorns. Some variations may incorporate lemon or lemon zest for a subtle citrus note. The soup is usually served hot, often paired with rye bread or fresh herbs.

Ukha has cultural significance in Russia, often associated with fishing communities and traditional outdoor gatherings. It is considered a comfort food and a symbol of hearty, rustic cuisine. The preparation emphasizes freshness and simplicity, reflecting the resourceful use of available ingredients.

In recent years, ukha has gained popularity beyond Russia as a flavorful, healthy dish. Its clear broth makes it suitable for various dietary preferences, and it is appreciated for its delicate taste and nutritional value. Overall, ukha remains a cherished aspect of Russian culinary tradition, celebrated for its straightforward yet profoundly satisfying nature.