“Ukha” started to be used as a term for fish broth in Russian cuisine in the late 17th to early 18th centuries. In earlier times, this term referred to thick meat broths, and then later chicken. Beginning in the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups. In the 19th century, many travellers visiting Russia claimed that ukha is one of the best dishes in Russian cuisine.Source: Wikipedia
- Canned fish
- Bay leaf
- Carrots, pepper, herbs and curry (optional)
Pour water in a bowl.
Clean the onion and put it in a bowl.
Add bay leaf and boil water.
Cut the potatoes into large pieces.
Cut the carrot into slices.
Add potatoes and carrots to the soup and mix well.
You can add to the soup 1/2 teaspoon curry (optional).
Add canned fish in the soup through a the 20 minutes and mix all.
Now add salt to taste and cook for 10 minutes.
Bonn appetite !