Ukha (Russian Fish Soup) Recipe – Russian Special
This ukha Russian fish soup is a clear broth that’s as comforting as it is refined. Traditionally simmered with fresh freshwater fish, potatoes, carrots, onions, and fragrant fresh dill, it captures the essence of Russian fishing heritage. It’s a beautifully aromatic soup—light, warming, and perfect for both family meals and gathering around the fire.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Ukha (Russian Fish Soup) Ingredients :
- 2 tablespoons of olive oil
- 1 medium onion, thinly sliced
- 2 medium carrots, thinly sliced
- 4 cups of fish stock (or vegetable stock)
- 4 cups of water
- 3-4 medium potatoes, peeled and cubed
- 3 bay leaves
- 10 black peppercorns
- Salt, to taste
- 1/3 cup of millet
- 1/2 pound of fresh cod fillet, cubed
- 1/2 pound of salmon fillet, cubed
- A handful of fresh dill and/or parsley (for serving)
How To Make Ukha (Russian Fish Soup)
Heat olive oil in a medium pot over medium-high heat. Add onions and cook, stirring occasionally, until they begin to caramelize. Add carrots and cook for an additional 4 minutes until carrots start to soften.
Pour in stock, water, potatoes, bay leaves, and black peppercorns. Season with salt, bring to a boil, then reduce heat. Cover and simmer for 10 minutes. Add millet and continue cooking for an additional 15 minutes until both millet and potatoes are tender.
Carefully add the cubed fish to the pot. Stir gently and bring the soup to a simmer. Fish will cook quickly, so take care not to overcook. It’s done when the fish turns opaque and flakes easily.
Garnish the soup with chopped fresh dill or parsley just before serving.
Recipe Notes:
Fish Selection: Use whole fish or fish heads and bones (like perch, pike, or sturgeon) for a richer, deeper-flavored broth. Keep the gills removed to avoid bitterness.
Broth Clarity: Simmer gently in an open pot—this preserves the soup’s transparency and clean flavor.
Vegetable Timing: Cook potatoes and carrots until just tender, then add flaked fish meat at the end to keep it from overcooking.
Herb Finish: Stir in chopped dill or parsley just before serving to lift the aroma and add a bright freshness.
