Ukha

Ukha is a delicate, clear fish soup with tender pieces of white fish, soft potatoes, sweet carrot, and fragrant fresh herbs. The broth is light yet deeply savoury, making it comforting without feeling heavy.

Nutrition · per serving

246kcal

36gProtein

18gCarbs

3gFat

4gFiber

2 servings

Ingredients

10 items

Broth and fish

white fish fillets, skinless and boneless350 g

water1.2 litres

bay leaf2

black peppercorns1 tsp

sea salt1 tsp, or to taste

Vegetables and herbs

potatoes250 g

carrot120 g

onion100 g

flat-leaf parsley15 g

fresh dill8 g

Tips

•Cod, haddock, pollock, pike-perch, or other lean white fish work well; avoid oily fish if you want a classic clear broth.
•For an even clearer soup, skim any foam from the surface during the first few minutes of simmering.
•Serve with lemon wedges on the side if desired, though this is optional and not traditional in every version.
•If using fish with bones, strain the broth carefully before returning the fish meat to the pot.

Steps

1
Peel the potatoes, carrot, and onion. Cut the potatoes into 2 cm chunks, slice the carrot into thin half-moons, and finely dice the onion. Roughly chop the parsley and dill. Cut the fish into large bite-size pieces, about 4 cm, so it stays tender and does not break apart in the soup.
250 g potatoes120 g carrot100 g onion15 g flat-leaf parsley8 g fresh dill350 g white fish fillets, skinless and boneless
2
Place the water in a medium pot and bring it to a gentle boil over medium-high heat. Add the onion, carrot, bay leaf, black peppercorns, and salt. Lower to a steady simmer and cook for 10 minutes; this gives the broth a clean, aromatic base without making it cloudy.
1.2 litres water100 g onion120 g carrot2 bay leaf1 tsp black peppercorns1 tsp, or to taste sea salt
3
Add the potatoes and continue simmering for 10 to 12 minutes, until they are almost tender when pierced with the tip of a knife.
250 g potatoes
4
Slide the fish pieces into the simmering broth. Keep the heat low so the liquid barely trembles; a hard boil will toughen the fish and cloud the soup. Cook for 5 to 6 minutes, until the fish turns opaque and flakes easily.
350 g white fish fillets, skinless and boneless
5
Stir in most of the parsley and dill, reserving a little for serving. Taste the broth and adjust the salt if needed. Remove the bay leaf if desired.
15 g flat-leaf parsley8 g fresh dill1 tsp, or to taste sea salt2 bay leaf
6
Turn off the heat and let the soup stand for 3 minutes so the flavours settle and the fish firms slightly. Ladle into warm bowls and finish with the remaining herbs before serving.
15 g flat-leaf parsley8 g fresh dill

Origin & History

Ukha is a traditional Russian fish soup with roots in river and lakeside cooking, where freshly caught fish was simmered into a light, clear broth. Over time it became a classic home and outdoor dish, valued for its simplicity, clean flavour, and adaptability to local fish and herbs.

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Steps

Peel the potatoes, carrot, and onion. Cut the potatoes into 2 cm chunks, slice the carrot into thin half-moons, and finely dice the onion. Roughly chop the parsley and dill. Cut the fish into large bite-size pieces, about 4 cm, so it stays tender and does not break apart in the soup.

250 g potatoes120 g carrot100 g onion15 g flat-leaf parsley8 g fresh dill350 g white fish fillets, skinless and boneless

Place the water in a medium pot and bring it to a gentle boil over medium-high heat. Add the onion, carrot, bay leaf, black peppercorns, and salt. Lower to a steady simmer and cook for 10 minutes; this gives the broth a clean, aromatic base without making it cloudy.

1.2 litres water100 g onion120 g carrot2 bay leaf1 tsp black peppercorns1 tsp, or to taste sea salt

Add the potatoes and continue simmering for 10 to 12 minutes, until they are almost tender when pierced with the tip of a knife.

250 g potatoes

Slide the fish pieces into the simmering broth. Keep the heat low so the liquid barely trembles; a hard boil will toughen the fish and cloud the soup. Cook for 5 to 6 minutes, until the fish turns opaque and flakes easily.

350 g white fish fillets, skinless and boneless

Stir in most of the parsley and dill, reserving a little for serving. Taste the broth and adjust the salt if needed. Remove the bay leaf if desired.

15 g flat-leaf parsley8 g fresh dill1 tsp, or to taste sea salt2 bay leaf

Turn off the heat and let the soup stand for 3 minutes so the flavours settle and the fish firms slightly. Ladle into warm bowls and finish with the remaining herbs before serving.

15 g flat-leaf parsley8 g fresh dill