Fish Soup (Ukha)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a medium pot, heat the olive oil over medium-high heat. Tip in the onion and cook, stirring occasionally until the onions start to caramelize.
2. 2Add the carrots and cook until the carrots start to soften, about 4 more minutes.
3. 3Add the stockAdd the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and turn up the heat until boils. Reduce heat, cover and cook for 10 minutes.
4. 4Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
5. 5Gently 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.
6. 6ServeGarnish the soup with chopped fresh dill or parsley before serving.