Russian: Ukha (Fisherman’s Soup)

Recipe by Maxim Krupskiy <krupskii@illinois.edu>

(serves 4)

It is generally accepted that ukha is a traditional Russian dish, distinguished by its relative simplicity and excellent taste. Classic ukha is cooked from freshly caught river fish over an open fire. However, with a little effort, you can easily make a decent ukha at home! Our recipe is a compromise between traditional Russian ukha and Finnish salmon fish soup. This dish is ideal for cold winter or damp autumn evenings, when after a long journey, a bowl of hot, aromatic fish soup and a shot of ice-cold vodka await you on the table, allowing you to feel the true warmth of home.

Ingredients:

• 2 salmon fish heads
• 1 lb salmon trimmings
• 1 onion, peeled and quartered
• 1 celery root, coarsely chopped
• 1 carrot
• 1 parsnip
• salt and pepper to taste
• 4 medium potatoes, diced into ½ inch cubes
• ½ cup millet
• 2 bay leafs
• 2 tablespoons olive oil
• 1 leek, white part only, minced
• 6 cloves garlic, minced
• 1 tablespoon bonito powder (optional)
• ¼ cup dill, chopped (for garnish)
• Bread and butter (Russian rye preferred) (for serving)

Procedure:

1. Make the broth: add fish heads and bones, onion, celery, carrot, parsnip, salt, and pepper to a pot; cover with water
2. Bring to boil, then simmer for about 30 minutes (or use a pressure cooker)
3. Prepare the millet: add millet to a bowl and rinse under water, drain; then pour boiling water into the bowl and let stand for about 5 minutes, drain (this prevents the millet from tasting bitter); set aside
4. Prepare the potatoes: cut potatoes into cubes, soak in water to prevent discolorization; set aside
5. When broth is ready, remove the fish from the broth and set aside; discard all the vegetables
6. Strain the broth to remove any debris, return broth to pot; reduce to about 6 cups (or add more water for a total of 6 cups)
7. Bring to a boil again, add potatoes, millet, bay leaf
8. In a skillet, saute leeks in olive oil until wilted, add garlic and saute briefly; add contents of skillet to broth
9. Simmer broth for about 15-20 minutes
10. Meanwhile, separate all the fish meat from bones (remove and discard the gill of the fish head)
11. When the broth is ready, adjust the seasoning; add bonito powder if desired
12. To serve: divide fish meat into 4 bowls; pour hot broth over fish, garnish with chopped dill; serve with a side of bread and butter