Ukha fish soup

Peel the potatoes and cut into 2 cm cubes; slice the carrot into rounds. Peel the onion and leave it whole.

Cover the vegetables with 2 l of cold water, bring to a boil and simmer for 10 minutes.

Cut the cod into 4–5 cm pieces and remove any large bones. Add to the soup, season with salt and cook at a gentle simmer for 10 minutes, skimming, until the flesh is white and flakes easily.

Don't stir the ukha — the fish will break apart and the broth will turn cloudy.

Remove the onion, add the bay leaves and pepper and simmer for 2 more minutes.

Turn off the heat, remove the bay leaves, add the finely chopped dill and let stand, covered, for 10 minutes. Done!