River Fish Ukha in a Cauldron over a Campfire – Step-by-Step Recipe

Source: New Africa, AdobeStock

This dish is not just food, but a true ritual, transforming an ordinary outdoor recreation into a vivid adventure. Cooked over an open fire, with a subtle smoky aroma, the soup acquires an incredibly appetizing taste. Preparing river fish ukha in a cauldron over a campfire is within everyone's reach. Read our recipe and see for yourself!

Prep time: 40 minutes.
Yield: 12 servings.

Ingredients

• 1 kg river fish;
• 1 kg potatoes;
• 2 medium carrots;
• 2 large onions;
• 4 cloves garlic;
• 10 g any fresh herbs;
• 3 bay leaves;
• 4 black peppercorns;
• salt to taste;
• 4 liters of water.

Step-by-Step Recipe

1. Prepare the river fish: scale, gut, and rinse thoroughly. Cut into medium-sized pieces of roughly equal size.
2. Peel the potatoes, carrots, and onions. Leave them whole or cut them into large pieces. Peel the garlic and lightly crush it with the flat side of a knife blade. Chop the herbs.
3. Pour water into the cauldron, add the river fish and spices, and boil for 10 minutes from the moment it starts boiling.
4. Remove the fish, then add potatoes, carrots, and onions to the cauldron. Boil for another 10 minutes.
5. Remove the onions, return the fish to the cauldron, add the garlic cloves, and season with salt. Cook the river fish ukha in the cauldron over the campfire for about 5 more minutes.
6. Sprinkle with fresh herbs and serve.