Ukha facts for kids
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| Type | Soup |
|---|---|
| Place of origin | Russia |
| Main ingredients | Fish (sturgeon, salmon, cod), root vegetables, leeks, potatoes |
Ukha (Russian: уха) is a special clear soup from Russia. It is made with different kinds of fish, like bream, catfish, or pike. This tasty soup also includes vegetables such as root vegetables, leeks, and potatoes.
To give it flavor, cooks add herbs like bay leaf, dill, and parsley. Spices like black pepper, saffron, and nutmeg are also used. Sometimes, fish like perch or burbot are added just to make the soup taste even better. Ukha is often linked to the Don region in Russia. Its roots come from the culture of the Russian Cossack riders.
Contents
What is Ukha?
Ukha is a fish dish that uses a clear fish broth. While we often call it a fish soup, it's more than just a simple soup. It has a unique taste that sets it apart from other fish soups.
What Makes Ukha Special?
Ukha is known for its rich and clear broth. It uses fresh fish, which gives it the best flavor. Many people believe that ukha tastes best when made with freshwater fish. They say saltwater fish species do not make a good ukha.
When making ukha, vegetables are usually kept to a minimum. In some traditional recipes, ukha was just a rich fish broth. It was often served with fish pies, like pirozhki or coulibiac. Today, it is more common to find ukha with potatoes and other vegetables.
A Bit of History
The word "Ukha" has changed its meaning over time. In the past, this word was used for thick meat broths. Later, it was used for chicken broths.
How Ukha Became a Fish Dish
Starting in the 15th century, fish became more popular for making ukha. This helped create the special fish dish we know today. By the late 17th and early 18th centuries, "Ukha" became known specifically as a term for fish broth in Russian cooking. In the 19th century, many visitors to Russia said ukha was one of the best dishes they tried.
How Ukha is Made
To make the best ukha, fresh fish is preferred. If frozen fish is used, it is better not to defrost it completely before cooking. This helps keep the flavor.
Choosing the Fish
Cooks often choose smaller, younger fish for ukha. If larger fish are used, the tail parts are sometimes not included. This helps ensure the broth has the best taste and texture.
See also
In Spanish: Uja para niños
