📝 About This Recipe
Hailing from the Don River region, Rostov-style Ukha is a vibrant, golden treasure that stands apart from traditional clear fish broths thanks to the addition of ripe, juicy tomatoes. This 'Southern' variation celebrates the bounty of the river with a rich, multi-layered stock and a hint of saffron for a luxurious finish. It is a soul-warming, aromatic masterpiece that captures the essence of a Russian summer by the water.
🥗 Ingredients
The Fish and Stock Base
- 500 grams Small river fish (perch, ruffe, or bleak) (cleaned and gutted; used for the initial broth)
- 800 grams Noble fish fillets (Sterlet, Pike-perch, or Salmon) (cut into large 2-inch chunks)
- 2.5 liters Water (cold, filtered water)
- 50 milliliters Vodka (poured in at the end to clarify and remove 'muddy' odors)
Aromatics and Vegetables
- 4 medium Potatoes (peeled and cut into large cubes)
- 2 medium Carrots (sliced into thick coins)
- 2 large Onions (one left whole with skin (washed), one finely diced)
- 3 large Ripe Tomatoes (peeled, seeded, and chopped)
- 50 grams Celery Root (peeled and left in one piece)
Spices and Herbs
- 8-10 pieces Black Peppercorns (whole)
- 3 pieces Bay Leaves
- 1 pinch Saffron threads (soaked in a tablespoon of warm water)
- to taste Salt (sea salt preferred)
- 1 bunch Fresh Dill and Parsley (finely chopped for garnish)
- 30 grams Butter (added at the end for richness)
👨🍳 Instructions
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1
Begin by preparing the 'double broth.' Place the small river fish, the whole onion (with skin for a golden color), the celery root, and half of the carrots in a large pot. Cover with 2.5 liters of cold water.
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2
Bring the pot to a slow simmer over medium heat. Skim off any foam that rises to the surface diligently to ensure a clear broth. Simmer gently for 25-30 minutes.
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3
Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard the boiled-out small fish and aromatics. You should have a fragrant, translucent golden liquid.
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4
Return the strained broth to the stove and bring back to a boil. Add the cubed potatoes and the remaining sliced carrots. Cook for about 10 minutes until the potatoes are halfway done.
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5
While the potatoes cook, prepare the tomatoes. Score an 'X' on the bottom of the tomatoes, blanch in boiling water for 30 seconds, then shock in ice water. Peel, remove seeds, and chop the flesh into small cubes.
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6
Add the diced onion and the chopped tomatoes to the pot. The tomatoes will begin to release their juices, turning the soup a beautiful orange-red hue.
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7
Carefully slide the large chunks of noble fish (Sterlet or Salmon) into the simmering broth. Add the black peppercorns and bay leaves.
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8
Simmer very gently for 10-12 minutes. Avoid stirring vigorously so the fish chunks remain intact and beautiful.
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9
Stir in the saffron-infused water and season with salt to taste. The saffron adds a southern depth that is characteristic of the Rostov style.
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10
Pour in the shot of vodka. This is a traditional secret that helps clarify the broth and 'cuts' through the fat of the fish for a cleaner finish.
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11
Add the knob of butter and half of the chopped herbs. Turn off the heat immediately.
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12
Cover the pot with a tight-fitting lid and let the Ukha 'rest' for at least 15 minutes. This allows the flavors to meld and the fish to finish cooking in the residual heat.
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13
Ladle the soup into deep bowls, ensuring each serving gets a generous piece of fish and plenty of vegetables. Garnish with the remaining fresh herbs and a crack of fresh black pepper.
💡 Chef's Tips
Use the highest quality fish possible; the freshness of the catch is the soul of this dish. Never let the broth reach a rolling boil once the fish is added, as this will make the soup cloudy and the fish tough. Leaving the skin on the first onion adds a natural golden-yellow tint to the broth that looks stunning. If you want to be truly authentic, some Rostov locals extinguish a charred birch ember directly into the pot for a smoky 'campfire' aroma. If you cannot find river fish for the base, use high-quality fish stock or additional fish heads and bones.
🍽️ Serving Suggestions
Serve with thick slices of crusty rye bread or traditional Russian 'Rastegay' (open-faced fish pies). A side of lemon wedges is essential for those who like a bit of extra acidity to balance the richness. Pair with a chilled glass of dry white wine or a shot of premium ice-cold vodka. Include a small bowl of sour cream (smetana) on the table, though many purists prefer this specific Rostov style without it. Fresh green onions chopped finely make an excellent additional topping for a sharp bite.