Russian Fish Soup (Ukha)

Ingredients

• 1 pound 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

Instructions

1. 1Prepare your ingredients: Cut the 1 pound of white fish fillets into 2-inch pieces. Peel and cut the 2 medium potatoes into 1-inch cubes. Peel and cut the 1 medium carrot into 1/2-inch 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 1-inch cubes, the 1 medium carrot cut into 1/2-inch 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 1 pound of white fish fillets cut into 2-inch 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 145°F (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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