What is ukha?

UKHA is a traditional fish soup that could have been created in the 12th century in Russia. During this time the term was not used exclusively for fish soup. Instead, many other ingredients were sometimes used. Until the centuries later, the word joined with fish broth. Since the 19th century, UKHA has traditionally been produced with at least three different types of fish of fresh water and a gentle amount of vegetables and spices.

During the 12th century, the soup was made of various ingredients. It was not unusual to see that UKHA ingredients include mushrooms, meatballs or cereals. At the moment, UKHA was actually used more as a general term for soup. Even during the 16th and 17th centuries, the UKHA assortment was often administered in the royal courts between the courses of salty cakes. During this period of time, a Russian fisherman also began to produce traditional fish soup.

Since 2011, it is not known when fishermen began to produce UKHA on the basis of fish, but many speculate that it was about the 16th and 17th centuries. There was a Russian soup at this timeRather, the fish broth created with a series of fish of fresh water that was caught that day. Fishermen usually created this broth as lunch while being anchored, which meant that the luxury of preparing full soup was not always a possibility. Instead, they took the choice of fish to the intestine and shrunk. These were different types of fish that lent the unique and rich taste of UKHA.

It didn't take more than a few years before the fish broth became more complex. Many people have started to do and keep it poisoned in pieces and also add vegetables and different types of spices. Yet it was not only until French in the 19th century, which will begin to re -create UKHA, which became known as fish soup with other ingredients.

Until 2011, the ingredients have to be generalized and in fact the only component that remains somewhat constant is that three different types of fresh water fish must be used. The best fish that can be used are freshly captured fish, because older fish usually conceal the soup. RussiansThey also usually think that more bony fish create a sweeter broth. The popular additions of the soup include potatoes, carrots, onions, garlic, noodles, dumplings, dill and parsley.