I love fish soup. I don't care if it is spicy as hell with pepper or mild with dill. However, ever since I started preparing fish soup, I have heard about the legendary ucha soup, which "someone ate in times of yore". I have never managed to try the original recipe, so I fumbled around the Internet and I found a few recipes. I put them all together and prepared my version of ucha soup. Ucha soup is a viscid soup full of white meat, freshwater fish and vegetables. Its name is from the old Russian word "jucha" which means brew. It is served with a slice of lemon and dill or parsley. Apparently, you traditionally add a glass of vodka. I didn't, but the soup was still really delicious.

Ingredients:
residue
some pieces of fish
2 bay leaves
2 allspices
3 peppers
1 teaspoon of salt
1 onion
soup
500g of white fish fillets (in my soup were sander cod)
2 carrots
1 parsley root
a piece of celery
5 potatoes
1 onion
1 clove of garlic
half a chili pepper
1 teaspoon of butter
salt and pepper

Make the fish residue. Peel the onion, cut it in half and fry until brown in a pan. Put all the ingredients of the residue into a pot, add 1 litre of water and boil for about 1.5 hours. Strain the residue.
Dice the onion, garlic and chili pepper. Melt the butter in a pan and fry the vegetables. Peel the potatoes and cube them. Boil the fish residue. Add the vegetables from the pan and potatoes. Boil for 15 minutes. Peel the carrots, parsley root and celery and grate them. Add to the pot and boil for 10 minutes. Cube the fish and add to the soup. Spice it up with salt and pepper. Boil on a low heat for 5 minutes. Serve with chopped parsley.

Enjoy your meal!

Try also:
Soup with smoked fish
Dill fish soup
Awesome fish soup