Ukha is beautifully simple, allowing the delicate flavor of the fish to shine through without being overpowered by heavy creams or spices. It’s quick to prepare, making it ideal for weeknight dinners, yet elegant enough to serve to guests. The broth is light but comforting, and the combination of potatoes, carrots, and herbs adds subtle sweetness and depth.
You’ll also appreciate how versatile this soup can be. It works well with many types of white fish, making it easy to adapt based on what’s fresh or available. Plus, it’s naturally wholesome and packed with protein, making it both nourishing and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh white fish (such as cod, pike, perch, or salmon) water or light fish stock potatoes, peeled and diced carrot, sliced onion, chopped bay leaves black peppercorns fresh dill, chopped fresh parsley, chopped salt optional: a squeeze of lemon juice
Directions
Rinse the fish and cut it into large chunks if using fillets. If using whole fish, clean and portion it properly.
In a large pot, bring water or fish stock to a gentle boil. Add the chopped onion, sliced carrot, bay leaves, and peppercorns. Let it simmer for about 10 minutes to develop flavor.
Add the diced potatoes and cook until they begin to soften, about 10–15 minutes.
Carefully add the fish pieces to the pot. Reduce the heat to a gentle simmer and cook for another 8–10 minutes, or until the fish is tender and cooked through.
Season with salt to taste. Remove bay leaves.
Stir in freshly chopped dill and parsley just before serving. Add a squeeze of lemon juice if desired for brightness.
You can customize Ukha depending on your preferences or regional influences. For a richer broth, use a combination of fish heads and bones to create a more traditional stock before adding the vegetables and fillets.
Add sliced leeks instead of onions for a milder flavor. You can also include celery root or parsnips for extra earthiness.
For a heartier version, add more potatoes or even a handful of cooked barley. If you enjoy a bit of spice, a pinch of red pepper flakes can provide gentle heat without overpowering the delicate broth.
Storage/Reheating
Store leftover fish soup in an airtight container in the refrigerator for up to 2 days. Because fish is delicate, it’s best enjoyed fresh, but proper storage will help maintain its quality.
To reheat, gently warm the soup over low heat on the stovetop until just heated through. Avoid boiling, as this can make the fish tough and break apart. If the broth has thickened slightly, you can add a splash of water or stock to loosen it.
Freezing is not recommended, as the texture of the fish and potatoes may change once thawed.
FAQs
What type of fish works best for Ukha?
Firm white fish such as cod, pike, perch, or even salmon works well. The key is to use fresh fish with a clean, mild flavor.
Can I use frozen fish?
Yes, but make sure it is fully thawed and patted dry before adding it to the soup to prevent excess water from diluting the broth.
Is Ukha traditionally made with fish stock or water?
Traditionally, water is often used so the fish itself flavors the broth. However, light fish stock can enhance the depth of flavor.
Can I make this soup ahead of time?
You can prepare it a few hours in advance, but it’s best served the same day to preserve the delicate texture of the fish.
How do I keep the fish from falling apart?
Avoid stirring too much once the fish is added and keep the soup at a gentle simmer rather than a rolling boil.
Can I add other vegetables?
Yes, vegetables like celery root, parsnips, or leeks can complement the soup nicely without overpowering it.
Is Ukha spicy?
No, it’s typically mild and aromatic. You can add a pinch of red pepper flakes if you prefer a bit of heat.
What herbs are traditional in Ukha?
Fresh dill is the most common herb, often paired with parsley for additional freshness.
Can I make this soup dairy-free?
The recipe is naturally dairy-free, as it relies on a clear broth rather than cream.
What should I serve with fish soup?
Crusty bread or a simple rye loaf pairs beautifully, allowing you to soak up the flavorful broth.
Conclusion
Fish Soup, or Ukha, is a timeless dish that proves simplicity can be incredibly satisfying. With its clear, aromatic broth and tender pieces of fish, it offers comfort without heaviness. Easy to prepare and wonderfully adaptable, this soup is perfect for anyone looking to enjoy a nourishing, traditional meal that highlights the pure flavor of fresh fish.
This traditional Ukha fish soup recipe is a light, clear, and nourishing Russian soup made with fresh white fish, potatoes, carrots, and fragrant herbs. Simple yet elegant, this authentic Ukha recipe highlights the delicate flavor of the fish while delivering a comforting and protein-rich meal perfect for any season.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:Russian
Diet:Gluten Free
Ingredients
1 ½ lbs fresh white fish (cod, pike, perch, or salmon)
6 cups water or light fish stock
2 medium potatoes, peeled and diced
1 carrot, sliced
1 onion, chopped
2 bay leaves
6–8 black peppercorns
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Salt to taste
Optional: squeeze of fresh lemon juice
Instructions
Rinse the fish and cut it into large chunks if using fillets. If using whole fish, clean and portion properly.
In a large pot, bring water or fish stock to a gentle boil. Add onion, carrot, bay leaves, and peppercorns. Simmer for 10 minutes to develop flavor.
Add diced potatoes and cook for 10–15 minutes, until they begin to soften.
Carefully add fish pieces. Reduce heat to a gentle simmer and cook for 8–10 minutes, until fish is tender and cooked through.
Season with salt to taste and remove bay leaves.
Stir in fresh dill and parsley just before serving. Add a squeeze of lemon juice if desired.
Ladle into bowls and serve hot.
Notes
For a richer, more traditional broth, simmer fish heads and bones first to create homemade stock.
Avoid boiling after adding fish to prevent it from breaking apart.
Fresh dill is essential for authentic flavor.
Freezing is not recommended as fish and potatoes may change texture.
