Ukha

Origins and history

Ukha has been a part of Russian cuisine for centuries. It is believed to have originated in the northern regions of Russia and was traditionally made by fishermen using the catch of the day. Today, Ukha is a popular dish throughout Russia and is often served in restaurants and homes.

Dietary considerations

Ukha is a light soup and is suitable for most dietary needs. It is also a good source of protein and vitamins.

Variations

There are many variations of Ukha, some of which include the addition of mushrooms, leeks, or cream. Some recipes also call for the use of different types of fish such as salmon, trout, or sturgeon.

Presentation and garnishing

Ukha is traditionally served in a bowl with a sprig of fresh dill on top. The soup can also be garnished with a dollop of sour cream or crème fraîche.

Tips & Tricks

To make the soup even more flavorful, add a splash of white wine or lemon juice at the end of cooking.

Side-dishes

Ukha is often served with rye bread and butter. It can also be served with a side salad or pickled vegetables.

Drink pairings

Ukha pairs well with a light white wine or a cold beer.

Delicious Ukha recipes

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