Ingredients with Measurements:
- 1 lb. fresh mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. olive oil
- 8 cups water
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried dill
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. white fish fillets, cut into chunks
- 2 tbsp. lemon juice
- Fresh parsley, chopped (for garnish)
Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.
2. Add sliced mushrooms and cook until they release their moisture and start to brown.
3. Pour in water, add bay leaves, thyme, rosemary, dill, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add fish chunks and lemon juice, and simmer for an additional 10 minutes or until fish is cooked through.
5. Remove bay leaves and discard.
6. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 5g
Saturated Fat: 1g
Cholesterol: 50mg
Sodium: 650mg
Carbohydrates: 11g
Fiber: 3g
Sugar: 4g
Protein: 24g
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- Fresh herbs can be used instead of dried herbs, but use three times the amount.
Variations:
- You can add other seafood, such as shrimp or scallops.
- You can add vegetables, such as carrots or celery.
Tips and Tricks:
- Use fresh fish for the best flavor.
- Do not overcook the fish, or it will become tough.
- You can make this soup ahead of time and reheat it when ready to serve.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a large soup tureen and let guests serve themselves.
Garnishes:
Garnish with chopped parsley.
Pairings:
Serve with crusty bread and a side salad.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
Ukha is a traditional Russian fish soup that dates back to the 15th century.
Flavor Profiles:
This soup has a savory, herby flavor with a hint of lemon.
Serving Suggestions:
Serve hot with crusty bread and a side salad.
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Region: Russian