Ukha

Ukha is a cherished traditional Russian soup, renowned for its rich and flavorful fish broth. Typically, it features fish such as bream, wels catfish, northern pike, or ruffe, though perch, tench, sheatfish, and burbot can also be used. This hearty soup is a blend of root vegetables, fresh herbs like dill and tarragon, and spices such as black pepper, saffron, nutmeg, and fennel seed.

The dish has deep roots in Russian Cossack culture, particularly in the Don region. Intriguingly, the term "ukha" originally referred to meat broths. It was only in the late 17th to early 18th centuries that it evolved to denote fish broth in Russian cuisine. By the 15th century, fish had become a staple ingredient, making ukha stand out among other soups. In the 19th century, travelers frequently praised ukha, lauding it as one of the finest dishes in Russian cuisine.

In classic Belarusian cuisine, ukha was a rich fish broth often served with fish pies and did not heavily emphasize vegetables. However, contemporary versions of ukha commonly include potatoes and other vegetables, adding layers of flavor to the dish. Freshwater fish are typically preferred, as it is believed that saltwater fish do not impart the same quality of flavor. For the best taste, it is recommended to use fresh fish. If you must use frozen fish, cook it without defrosting. Smaller, younger fish are usually chosen for their better flavor, while the tails of larger fish are often discarded.