Ukha, a traditional Russian fish soup, is especially popular around Lake Baikal. Known for its delicate yet rich flavor, Ukha has been a staple in Siberian cuisine for centuries. The soup is made using fresh fish, usually from Lake Baikal, such as Omul, Baikal Sturgeon, or Whitefish, and is flavored with aromatic herbs and vegetables. This hearty, flavorful soup is perfect for cold weather, often enjoyed after a day of fishing or hiking.
Making Ukha is relatively simple, but the key is using fresh fish, as the soup’s flavor depends largely on the quality and freshness of the fish stock. Here’s a step-by-step guide on how to prepare Traditional Baikal Fish Soup (Ukha).
Ingredients:
To make a delicious Ukha (fish soup), you’ll need the following ingredients:
For the Soup Base:
- 1-2 kg fresh fish (such as Omul, Baikal Sturgeon, or Whitefish)
- 2 medium potatoes, peeled and diced
- 1 large onion, peeled and quartered
- 2 medium carrots, peeled and cut into rounds
- 1-2 bay leaves
- 5-6 black peppercorns
- Fresh dill (a small bunch)
- Fresh parsley (optional)
- 1 lemon, cut into wedges
- Salt to taste
Optional Garnishes:
- Fresh herbs: Dill, parsley, or green onions
- Sour cream (optional, for serving)
- Rye bread (for serving)
Equipment:
- Large soup pot
- Strainer (for filtering the broth)
- Ladle for serving
Instructions:
1. Prepare the Fish Stock
The first and most important step is making the fish stock, which is the foundation of any great Ukha.
- Clean and prepare the fish:
- If you’re using whole fish, gut and head the fish, keeping the bones, heads, and tails. These parts are what will provide the rich flavor to the soup base.
- Rinse the fish parts under cold water.
- Cook the fish stock:
- Place the fish parts in a large pot and cover with about 2.5 liters (10 cups) of cold water.
- Bring to a gentle boil, skimming off any foam or impurities that rise to the surface. Lower the heat to a simmer and cook for 30-40 minutes, making sure the fish parts are tender and the flavors are developing.
- Once the stock is ready, remove the fish parts and strain the broth through a fine sieve to remove bones and bits of fish. You should be left with a clear, flavorful fish stock. Set aside.
2. Prepare the Vegetables
While the stock is simmering, prepare the vegetables that will add flavor and substance to the soup.
- Peel and dice the potatoes into small cubes.
- Peel and slice the carrots into thin rounds.
- Quarter the onion (there’s no need to chop it finely as it will be discarded later).
3. Assemble the Soup
Now that the stock is ready and the vegetables are prepared, it’s time to assemble the soup.
- In the same pot, add the strained fish stock back into the pot and bring it to a gentle boil again.
- Add the potatoes, carrots, and onion to the pot and cook over medium heat for about 15-20 minutes, until the vegetables are tender.
- Add seasoning: Once the vegetables are cooked, add bay leaves, black peppercorns, and salt to taste. You can also add a small bunch of dill at this stage to infuse the soup with its aromatic flavors.
4. Add the Fish Meat
- Cut the fish into pieces: If you’re using fillets or whole fish, cut the fish into large chunks or fillets (if not already done).
- Add the fish to the soup**: Carefully add the fish to the pot and cook for about 10-15 minutes, depending on the size and type of fish. Fish from Lake Baikal, like Omul, cooks quickly and is delicate, so be careful not to overcook it.
5. Final Seasoning and Serving
- Taste and adjust seasoning: Check the seasoning and adjust with more salt, pepper, or herbs if needed. You can also add a little lemon juice for a bit of acidity and brightness to the soup.
- Garnish: Before serving, remove the bay leaves and the onion pieces. Ladle the soup into bowls and garnish with fresh dill or parsley.
- For an extra creamy texture, you can add a dollop of sour cream on top of the soup.
- Serve with slices of fresh rye bread to soak up the flavorful broth.
Tips for the Perfect Ukha:
- Use Fresh Fish: The quality of the fish makes a huge difference in the final flavor of the soup. Fresh, locally caught fish like Omul or Baikal Whitefish will create the best-tasting broth.
- Don’t Overcook the Fish: Fish from Lake Baikal cooks quickly, and overcooking can make the texture tough. Keep the cooking time short, especially once you add the fish pieces to the soup.
- Customize the Vegetables: Traditional Ukha typically includes potatoes, carrots, and onions, but you can add other root vegetables like celery or parsnips to enhance the flavor.
- Skim the Foam: When making the stock, make sure to skim off any foam or impurities that rise to the top. This will help keep the broth clear and clean-tasting.
- Serve Hot: Ukha is best served hot, so don’t let it sit for too long before serving, especially if you’re adding sour cream.
Conclusion
Traditional Baikal Fish Soup (Ukha) is more than just a dish; it’s a cultural experience that connects you with the heart of Lake Baikal. The use of fresh, local fish like Omul and Baikal Sturgeon, combined with simple vegetables and herbs, creates a flavorful and hearty soup that captures the essence of Siberian cuisine.
Whether you’re enjoying Ukha on a cold day by the lake or making it at home, this recipe will bring the flavors of Lake Baikal to your table, providing a comforting and satisfying dish for the whole family. Enjoy this traditional soup with family and friends, and savor a piece of the rich culinary heritage of Lake Baikal!
