Ukha is a soup made from fresh fish with spices. Small fishes like ruffs, perches were used to make soup strong and to give it a specific smell. Boiled tenches, sheat-fish, burbots were added in an already cooked soup to make it "sweet and tender". Cinnamon, cloves and pepper were principal spices. It is not difficult to cook Ukha. But real Ukha must be cooked on the fire or at least on the oven.
Method
Clean small fishes, put in gauze and tie up. Pour cold water over, bring to boil, take froth away, add 1 onion, parsley root, salt, bay leaf, and leave on a very low heat for an hour. Take the gauze with fishes out. Put chopped potatoes, green parsley and boil until potatoes are ready. 15 minutes before soup is ready, put fish slices in it. Ukha, decorated with greens, is served with Vodka.
How you can make it better. First: Cook it with open top.
Second: At the end, when soup is ready, add one shot of vodka in the soup and turn it off. Wait for a while. Vodka will be evaporated with some liquid and Uha will be more concentrated. Dude
Рыбацкая уха. Марлю не обязательно вываривать, лучше варить без неё, а бульон потом процедить.И варить бульон надо дольше - до польного разваривания ершей. Леонид
Wonderful! I made this soup with baracuda instead and it was amazing, also threw in some peppercorns. The family loved it, very easy dish. I made it in the morning, took the fish out untill I was ready to serve and had beautiful texture in thick soup. Vilensky
