Ukha

Ukha is a clear Russian fish soup, made from freshwater fish such as bream, wels catfish or northern pike, and usually flavoured with root vegetables and herbs. It is strongly associated with the Don region and is regarded as one of the most characteristic dishes of Russian cookery.

History

The word ukha began to be used in Russian cooking for fish broth in the late seventeenth and early eighteenth centuries. Earlier, the term described thick meat broths and later chicken ones. From the fifteenth century onwards, fish was increasingly used to make it, and the result became a soup with a distinctive taste among Russian soups.

Its roots are linked to the culture of the Cossack riders of the steppe, and the dish is mostly associated with the Don region. In the nineteenth century, many travellers to Russia praised ukha as one of the finest dishes of the country's cuisine. In classic Belarusian cooking, it was originally a rich fish broth served alongside fish pies such as pirozhki, rasstegai and coulibiac.

Culture

Many kinds of freshwater fish can go into the pot, including bream, wels catfish, northern pike and ruffe, although some enthusiasts insist that saltwater species do not make a good ukha. Smaller, younger fish are preferred, and the tail sections of larger fish are often discarded. Vegetables were kept to a minimum in classic versions, while today a potato-based soup with other vegetables is more common.

It is finished with finely chopped parsley and, frequently, a shot of vodka added at the end for flavour. Among fishermen there is also a custom of dipping a glowing firebrand from the fire into the broth just before serving. Ukha remains present in restaurants and home kitchens, especially along the banks of rivers and lakes.

Trivia