Ukha: Difference between revisions

Latest revision as of 02:12, 17 February 2025

Traditional Russian fish soup

Ukha (Russian: ____ ) is a traditional Russian fish soup. It is a clear soup, known for its simplicity and the use of various types of fish. Ukha is often associated with Russian cuisine and has a long history dating back to the 12th century.

History[edit]

Ukha has been a staple in Russian cuisine for centuries. Originally, the term "ukha" referred to any broth, but over time it became associated specifically with fish soup. The dish was popular among Russian peasants and fishermen due to the abundance of fish in Russian rivers and lakes.

Preparation[edit]

Ukha is typically made with freshwater fish, such as perch, pike, or ruffe, although saltwater fish can also be used. The fish is usually cooked with vegetables like onions, carrots, and potatoes. Herbs such as dill and parsley are often added for flavor. The soup is seasoned with salt and pepper, and sometimes bay leaves or black peppercorns are included.

The preparation of ukha involves boiling the fish and vegetables together until the fish is cooked through. The broth is then strained to remove bones and other solids, resulting in a clear soup. Some variations of ukha may include additional ingredients like lemon juice or vodka to enhance the flavor.

Cultural significance[edit]

Ukha is more than just a dish; it is a part of Russian cultural heritage. It is often enjoyed during outdoor activities such as fishing trips or picnics. The simplicity and warmth of the soup make it a comforting meal, especially in colder climates.

Related pages[edit]

Gallery[edit]

A bowl of traditional ukha

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-'''Ukha''' is a traditional [[Russian cuisine|Russian]] soup, primarily made from different types of [[fish]]. The dish is known for its clear broth, various vegetables, and aromatic herbs. The name "Ukha" is derived from the Russian word "Ukhat" which means "to boil".
+{{short description|Traditional Russian fish soup}}
+{{Use dmy dates|date=October 2023}}
-== History ==
+'''Ukha''' ({{lang-ru|____}}) is a traditional Russian fish soup. It is a clear soup, known for its simplicity and the use of various types of fish. Ukha is often associated with Russian cuisine and has a long history dating back to the 12th century.
-The history of Ukha dates back to the 16th-17th centuries in Russia. Initially, it was a simple fish broth, but over time, it evolved into a more complex dish with the addition of various ingredients such as vegetables and spices. The dish was particularly popular among fishermen who could prepare it right on the river bank.
-== Preparation ==
+==History==
-The preparation of Ukha involves several steps. First, the fish is cleaned and cut into pieces. The fish is then boiled in water to create a broth. The broth is strained to remove any impurities, resulting in a clear soup. Vegetables such as [[potato]]es, [[carrot]]s, and [[onion]]s are added to the broth and cooked until tender. Finally, herbs and spices are added for flavor. The most commonly used fish for Ukha are [[pike]], [[perch]], and [[salmon]], but other types of fish can also be used.
+Ukha has been a staple in Russian cuisine for centuries. Originally, the term "ukha" referred to any broth, but over time it became associated specifically with fish soup. The dish was popular among Russian peasants and fishermen due to the abundance of fish in Russian rivers and lakes.
-== Variations ==
+==Preparation==
-There are many variations of Ukha, depending on the region and personal preferences. Some recipes include the addition of [[mushroom]]s, [[rice]], or [[noodles]]. In some regions, Ukha is served with a side of [[rye bread]] or [[pancake]]s.
+Ukha is typically made with freshwater fish, such as perch, pike, or ruffe, although saltwater fish can also be used. The fish is usually cooked with vegetables like onions, carrots, and potatoes. Herbs such as dill and parsley are often added for flavor. The soup is seasoned with salt and pepper, and sometimes bay leaves or black peppercorns are included.
-== Cultural Significance ==
+The preparation of ukha involves boiling the fish and vegetables together until the fish is cooked through. The broth is then strained to remove bones and other solids, resulting in a clear soup. Some variations of ukha may include additional ingredients like lemon juice or vodka to enhance the flavor.
-Ukha holds a significant place in Russian culture. It is often associated with outdoor activities such as fishing and hunting. The dish is also a common feature in Russian literature and folklore, symbolizing Russian hospitality and culinary tradition.
-== See Also ==
+==Cultural significance==
+Ukha is more than just a dish; it is a part of Russian cultural heritage. It is often enjoyed during outdoor activities such as fishing trips or picnics. The simplicity and warmth of the soup make it a comforting meal, especially in colder climates.
+==Related pages==
 * [[Russian cuisine]]
+* [[List of soups]]
 * [[Fish soup]]
-* [[List of soups]]
+==Gallery==
+<gallery>
+File:Uha_013.jpg|A bowl of traditional ukha
+</gallery>
+[[Category:Russian soups]]
+[[Category:Fish dishes]]
 [[Category:Russian cuisine]]
-[[Category:Fish dishes]]
+<gallery>
-[[Category:Soups]]
+File:Uha_013.jpg
-{{Russian-cuisine-stub}}
+</gallery>
-{{food-stub}}