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Brief Overview
Ukha is a fish soup deeply rooted in Russian culture, known for its clarity, delicate flavour, and connection to the outdoors. Unlike rich chowders or creamy broths, Ukha is clean and aromatic, with a lightness that allows the taste of the fish to take the lead.
Served hot, often by lakesides or during countryside gatherings, it carries more than just flavour. It evokes a sense of place, of rivers and open air, of campfires and quiet moments. Ukha is not just food. It is a ritual shared across generations.
Though simple in appearance, it surprises with depth. A well-made Ukha holds a quiet elegance, created through care and patience. It is humble, but it leaves an impression that lasts beyond the final spoonful.
Want to dive deeper into Russian Cuisine? Don’t miss our post on 30 Traditional Russian Foods to Try
What Is Ukha?
Ukha is a clear Russian fish soup traditionally made with freshwater fish, root vegetables, herbs, and aromatics. It is simmered gently to preserve the light texture of the fish and deliver a broth that is both savoury and fragrant.
The dish is often made with perch, pike, or ruffe, chosen for their firm flesh and clean flavour. The fish is added near the end to avoid overcooking, keeping it tender and flaky while enriching the broth with subtle marine notes.
Ukha is usually enjoyed as a first course, especially in rural settings where fish is caught fresh. Its clean presentation and delicate seasoning make it a contrast to heavier Russian dishes, offering balance within a traditional meal.
Ingredients and Taste
The foundation of Ukha is its broth. It begins with water infused with onion, carrot, and bay leaf, often enhanced by black peppercorns and parsley. Potatoes are a common addition, offering substance without overwhelming the flavour.
The fish itself is usually added in pieces with the bones left intact to give the broth more depth. Some versions add a splash of vodka or lemon juice at the end, lifting the flavours and sharpening the finish without masking the fish.
The taste is clean and well rounded. There is a subtle sweetness from the carrots, a mild saltiness from the fish, and a background of herbal warmth. When served hot with black bread, Ukha becomes more than soup. It becomes a meal of quiet comfort.
A Taste of History
Ukha’s history stretches back centuries, mentioned in Russian texts as early as the twelfth century. It was not always a fish dish. The word once described any clear broth, but over time, it became linked specifically with fish.
It grew popular among fishermen and travellers who could make it with minimal ingredients and freshly caught fish. The simplicity of Ukha made it ideal for open fire cooking, and its clear broth suited Orthodox fasting traditions.
Regional variations developed as the dish moved inland. In some parts of Russia, Ukha is enriched with multiple types of fish, while others prefer a more restrained version, using only one kind and minimal seasoning to keep the flavour honest.
Today, Ukha remains a staple in Russian culinary tradition. Whether cooked in the wild or served in a family kitchen, it holds onto its identity. It is not extravagant, but it is deeply respected. A dish made with care and eaten with gratitude.
How to make Ukha (Russian Fish Soup)
Ukha is a clear Russian fish soup known for its delicate broth, infused with the sweetness of root vegetables and the richness of freshwater fish. A centuries old favourite, Ukha is light, aromatic, and deeply comforting. It’s essential to use bones and heads to extract full flavour during simmering. See the recipe card at the bottom for printable directions
Ingredients
For the fish broth
- 800g freshwater fish (perch, pike or carp), cut into chunks with bones and head included
- 2.5 litres cold water
- 1 onion, peeled but left whole
- 2 bay leaves
- 5 black peppercorns
- 1 tsp salt
For the soup
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 celery stalk, chopped (optional)
- 1 tomato, peeled and chopped (optional, for slight acidity)
- Small bunch of fresh dill, finely chopped
- 1 tbsp chopped parsley
- Salt and white pepper to taste
- Lemon wedges for serving
Cooking Instructions
Step 1: Prepare the fish
To begin, rinse the fish pieces under cold water. Remove any scales or blood to ensure a clean broth. Pat dry and set aside while preparing the stock base.
Step 2: Make the initial broth
Place the fish, water, whole onion, bay leaves, peppercorns, and salt into a large pot. Bring to a gentle simmer over medium heat. Skim off any foam that surfaces for a clear broth. Transition to simmering.
Step 3: Simmer gently
Lower the heat and let the broth simmer for 30 minutes uncovered. This slow cooking allows the bones and head to release their full flavour. Move on to straining the broth.
Step 4: Strain the broth
Carefully remove the fish and onion from the pot. Strain the broth through a fine sieve or cheesecloth into a clean pot. Pick out fish meat from the bones and set aside. Discard bones and skin. Proceed to cook the vegetables.
Step 5: Add vegetables
To the clear strained broth, add sliced carrots, diced potatoes, and optional celery or tomato. Bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes or until vegetables are tender.
Step 6: Return the fish
Add the reserved pieces of fish meat back into the pot. Season the soup with extra salt and white pepper to taste. Simmer for another 5 minutes to bring the flavours together. Prepare for garnishing.
Step 7: Add fresh herbs
Stir in chopped dill and parsley just before turning off the heat. Fresh herbs are essential to Ukha’s fragrance and finish. Let rest briefly before serving.
Final Step: Serve the soup
Ladle Ukha into deep bowls. Serve hot with a wedge of lemon on the side. Presentation tip: garnish with an extra sprig of dill or a thin slice of lemon for a clean, traditional touch.
Variations and substitutions
- Salmon heads can be used if freshwater fish are unavailable.
- Add a few grains of rice or pearl barley for a heartier version.
- A splash of vodka is sometimes added before serving in rural variations.
Cooking Tips for Perfect Ukha
- Use fish heads and bones for maximum depth of flavour.
- Never boil the broth too hard or it will turn cloudy.
- Always strain the broth before adding vegetables for a crystal clear finish.
- Fresh dill should be added at the very end to retain its aroma.
Russian Ukha (Fish Soup)
Ingredients
For the fish broth
- 800 g freshwater fish perch, pike or carp, cut into chunks with bones and head included
- 2.5 litres cold water
- 1 onion peeled but left whole
- 2 bay leaves
- 5 black peppercorns
- 1 tsp salt
For the soup
- 2 medium carrots sliced
- 2 medium potatoes cubed
- 1 celery stalk chopped (optional)
- 1 tomato peeled and chopped (optional, for slight acidity)
- Small bunch of fresh dill finely chopped
- 1 tbsp chopped parsley
- Salt and white pepper to taste
- Lemon wedges for serving
Instructions
- To begin, rinse the fish pieces under cold water. Remove any scales or blood to ensure a clean broth. Pat dry and set aside while preparing the stock base.
- Place the fish, water, whole onion, bay leaves, peppercorns, and salt into a large pot. Bring to a gentle simmer over medium heat. Skim off any foam that surfaces for a clear broth. Transition to simmering.
- Lower the heat and let the broth simmer for 30 minutes uncovered. This slow cooking allows the bones and head to release their full flavour. Move on to straining the broth.
- Carefully remove the fish and onion from the pot. Strain the broth through a fine sieve or cheesecloth into a clean pot. Pick out fish meat from the bones and set aside. Discard bones and skin. Proceed to cook the vegetables.
- To the clear strained broth, add sliced carrots, diced potatoes, and optional celery or tomato. Bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes or until vegetables are tender.
- Add the reserved pieces of fish meat back into the pot. Season the soup with extra salt and white pepper to taste. Simmer for another 5 minutes to bring the flavours together. Prepare for garnishing.
- Stir in chopped dill and parsley just before turning off the heat. Fresh herbs are essential to Ukha’s fragrance and finish. Let rest briefly before serving.
- Ladle Ukha into deep bowls. Serve hot with a wedge of lemon on the side. Presentation tip: garnish with an extra sprig of dill or a thin slice of lemon for a clean, traditional touch.
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