Russian Fish Soup (Ukha)

Ingredients

• about 450 g White fish fillets
• 2 medium Potatoes
• 1 medium Carrot
• 1 medium Onion
• 2 leaves Bay leaf
• 1/4 cup Fresh dill
• 6 cups Vegetable broth
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 450 g of white fish fillets into 5.08 cm pieces. Peel and cut the 2 medium potatoes into 2.54 cm cubes. Peel and cut the 1 medium carrot into 1.27 cm thick rounds. Peel and finely chop the 1 medium onion.
2. 2In a large heavy-bottomed pot, combine the 6 cups of vegetable broth, the 2 medium potatoes cut into 2.54 cm cubes, the 1 medium carrot cut into 1.27 cm thick rounds, and the 1 medium onion finely chopped. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork. The vegetables should be tender.
3. 3Add the about 450 g of white fish fillets cut into 5.08 cm pieces, the 2 leaves of bay leaf, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper to the pot. Increase the heat to medium-high and bring the soup back to a gentle simmer. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
4. 4Remove the pot from the heat. Stir in the 1/4 cup of fresh dill.
5. 5Serve the Russian Fish Soup hot.

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