An ancient, crystal-clear Russian fish soup. True Ukha relies on a specific sequence: making an initial broth from small, bony fish, straining it, and then poaching highly prized, large fish steaks in the fortified liquid.
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The Foundation. Place the fish heads, bones, or small fish in a pot with cold water, the whole onion, and peppercorns. Bring to a bare . Skim meticulously. Cook for 30 minutes to extract the collagen and flavor.
The Filtration. Strain the broth entirely through a fine mesh sieve. Discard the bones and onion. Return the clear, fortified liquid to the pot.
The Architecture. Add the potatoes, sliced carrots, and bay leaves to the clear broth. for 15 minutes until the potatoes are tender.
The . Carefully lay the large, prized fish steaks into the bubbling broth. Cook for exactly 7-10 minutes until the fish is just opaque. Do not stir violently; the fish must remain intact.
The Clarification. Remove from heat. Pour in a single shot of high-quality vodka (which helps clarify the broth and remove any muddy taste). Cover and let rest for 5 minutes . Garnish heavily with fresh dill and serve.
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