Sverdlovsk Ukha

Introduction to Sverdlovsk Ukha

Sverdlovsk Ukha is a traditional Russian fish soup that has roots in the Sverdlovsk region. Known for its simplicity and rich flavor, this dish has been enjoyed by generations and reflects the region's close relationship with the natural fisheries surrounding it.

Ukha is not merely a soup but a meal steeped in history. The word "Ukha" originally referred to spicy broths in the Middle Ages but evolved over time to specifically denote fish soups by the 15th century. The Sverdlovsk twist adds a unique regional flavor profile, making it distinct from other variations across Russia.

Ingredients

• Fish (preferably perch or pike)
• Potatoes
• Carrots
• Onions
• Bay Leaf
• Black Peppercorns
• Dill
• Parsley
• Salt
• Water

Preparation Steps

1. Begin by gathering fresh fish, preferably perch or pike, known for their suitability in traditional Ukha.
2. Clean and gut the fish. Ensure all scales are removed, and rinse under cold water.
3. Peel and chop the potatoes, carrots, and onions.
4. Chop a handful of dill and parsley, and set them aside.

Cooking Process

1. Add 2.5 liters of water to a large pot and bring to a boil.
2. Insert the cleaned fish into the pot and let it cook. Use a cooking timer to ensure it simmers for about 15 minutes.
3. Carefully remove the fish and allow it to cool. Once cool, separate the meat from the bones.
4. Return the bones to the pot and add peeled onions, bay leaf, and a few black peppercorns.
5. Simmer the mixture for another 20 minutes to extract all the flavors. Use your cooking timer to keep track.
6. Strain the broth, removing the bones and spices, then return it to the pot.
7. Add chopped potatoes, carrots, and fish meat to the pot.
8. Season the soup with salt to taste, and let it simmer for another 10-12 minutes until the potatoes are tender.
9. Finally, add the freshly chopped dill and parsley before serving.

Serving Suggestions

Sverdlovsk Ukha is best served hot with a slice of rustic bread on the side. To fully appreciate the delicate flavors, it pairs well with a chilled glass of dry white wine. Top each bowl with a sprinkle of fresh dill for an added burst of aroma.