Russian
Ukha
A clear Russian fish soup made by simmering fish bones and aromatics, then poaching tender pieces of fish in the strained broth. It is served hot with potatoes, dill, black pepper, and a small splash of vodka in the traditional style.
Ingredients
- Freshwater fish fillets, such as pike-perch, perch, or pike300g
- Fish heads, bones, and tails, gills removed400g
- Cold water1.1 liters
- Yellow onion, peeled and left whole1 small
- Carrot1 small
- Potatoes2 small
- Bay leaf1
- Black peppercorns6
- Salt3/4 tsp, or to taste
- Vodka1 tbsp
- Fresh dill2 tbsp chopped
- Fresh parsley1 tbsp chopped
- Lemon wedges2, for serving
Method
- Rinse the fish heads, bones, and tails well, making sure the gills are removed so the broth stays clean-tasting.
- Place the fish trimmings in a pot with the cold water and bring slowly to a bare simmer, skimming off foam as it rises.
- Add the whole onion, bay leaf, peppercorns, and a pinch of salt, then simmer gently uncovered for 25 minutes without letting the broth boil hard.
- Lift out the fish trimmings and onion, then strain the broth through a fine sieve into a clean pot.
- Peel the carrot and potatoes, cut the carrot into thin rounds and the potatoes into bite-size chunks.
- Bring the strained broth back to a gentle simmer, add the potatoes and carrot, and cook for 12 to 15 minutes until just tender.
- Cut the fish fillets into large pieces and season them lightly with salt.
- Add the fish pieces to the soup and simmer very gently for 5 to 7 minutes until the fish is opaque and flakes easily.
- Stir in the vodka, taste for salt, and remove the pot from the heat.
- Let the ukha rest covered for 5 minutes, then ladle into bowls and finish with dill, parsley, black pepper, and lemon wedges on the side.
Common questions
Can I substitute the fish in ukha if I can’t find pike-perch, perch, or pike?
Yes. Use any firm freshwater fish with a clean flavor, such as trout, walleye, or catfish. Avoid oily fish like mackerel or salmon, which can overpower the broth. Keep the heads/bones from the same fish for best depth.
How long does ukha take from start to finish?
Plan on about 50 to 60 minutes total. The broth needs about 25 minutes, then the vegetables 12 to 15 minutes, and the fish fillets 5 to 7 minutes. Do not rush by boiling hard or the broth turns cloudy.
What are the most common mistakes when making ukha?
The biggest mistakes are boiling the broth too vigorously, leaving the gills on the fish heads, and overcooking the fillets. Also avoid cutting the vegetables too small; they should hold shape. Skim foam early for a cleaner-tasting soup.
How should I store leftover ukha, and can I freeze it?
Cool it quickly, refrigerate within 2 hours, and keep for up to 3 days. Store the soup and fish together, but expect the fish to soften. Freezing is possible for up to 2 months, though the potatoes may become slightly grainy.
How is ukha usually served, and what should I serve with it?
Serve it hot in bowls with plenty of broth, dill, parsley, and a lemon wedge on the side. A small shot of vodka is traditional alongside. Dark rye bread, boiled potatoes, or pickles make a good simple accompaniment.