Ukha (Russian Fish Soup) Recipe – Russian Special
This traditional Russian fish soup, known as Ukha, is both delicious and comforting. Tender fish fillets are gently simmered with potatoes and carrots in a flavorful broth enhanced with bay leaf and black peppercorns.
- 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:
You have the option to omit the millet. Simply reduce the amount of liquid by 1 cup. Without millet, the soup will have a more broth-like consistency.
Feel free to substitute cod and salmon with any other type of fish you prefer.
