Fish Soup (Ukha)

1. 1

   In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.

2. 2

   Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.

   10 minutes
3. 3

   Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.

4. 4

   Garnish the soup with chopped fresh dill or parsley before serving.

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