Russian cuisine: Sea fish ukha (Russian fish soup)

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Overview

Light and delicious fish soup spiced with lemon and saffron is a pearl of Russian cuisine.

Ingredients

3 potatoes
4 bay leaves
10-12 black peppercorns
1 small carrot
1 leek
2 onions
1.75 liters of water
1.5 kilo of fish (ocean perch, cod, halibut are a good choice, a mixture of different kids of fish is the best choice, though)
1 parsley root
2 tbs chopped dill
4-5 stamen of dried saffron
Salt
4 slices of lemon

Cooking

Boil the water, add salt, put in cube-cut potatoes and finely sliced carrots and parsley root, add finely chopped onions and cook for 15 minutes on a medium-slow fire until potatoes are half-ready. Then add all the spices except for dill and leek, and in 3 more minutes put in generously cut chunks of fish. Cook for 8 more minutes, add salt if necessary. Now put in dill and leek and take the soup off the fire, cover it with a lid and let it cool for a few minutes, then throw in the slices of lemon.