Soup
Ukha: Russian Fish Soup with Root Vegetables and Herbs
Original name: Ukha (Fish Soup with Root Vegetables and Herbs)
About this dish
Ukha is a clear, aromatic Russian fish soup that has been simmering in Slavic kitchens for centuries, prized for its delicate balance of sweet root vegetables, fresh herbs, and tender fish. Unlike heavier chowders, traditional ukha keeps the broth light and golden, often scented with dill, parsley, and a hint of bay leaf.
This version stays true to the classic method: a gentle poach of firm white fish in a vegetable-infused broth, finished with a knob of butter and a shower of fresh herbs. It is the kind of soup that warms you from the inside out, a staple of Russian home cooking that feels both humble and quietly elegant.
Ingredients
UK and US measurements are both included for every recipe.
Firm white fish fillets
protein600 g
Imperial measurement: 1.3 lb
Potatoes
vegetable3 medium (about 400 g)
Imperial measurement: 3 medium (about 14 oz)
Carrots
vegetable2 medium (about 150 g)
Imperial measurement: 2 medium (about 5 oz)
Onion
vegetable1 medium (about 100 g)
Imperial measurement: 1 medium (about 3.5 oz)
Bay leaf
herb1
Fresh dill
herb3 tbsp (about 10 g)
Imperial measurement: 3 tbsp (about 0.35 oz)
Fresh parsley
herb2 tbsp (about 6 g)
Imperial measurement: 2 tbsp (about 0.2 oz)
Unsalted butter
fat20 g
Imperial measurement: 1.5 tbsp
Water or light fish stock
liquid1.5 L
Imperial measurement: 6.3 cups
Salt
seasoning1 tsp (or to taste)
Black peppercorns
spice4-5
Method
Prepare the broth base
10 minutesIn a large pot, combine the water or light fish stock, chopped onion, sliced carrots, bay leaf, and black peppercorns. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes to infuse the broth with the aromatics.
Add potatoes
10-12 minutesAdd the cubed potatoes to the pot. Continue to simmer for another 10-12 minutes, or until the potatoes are just tender but not falling apart.
Poach the fish
8-10 minutesGently slide the fish fillets into the simmering broth. Cook for 8-10 minutes, until the fish is opaque and flakes easily with a fork. Do not stir vigorously to keep the fish intact.
Season and finish
2 minutesRemove the bay leaf and any large peppercorns. Season the soup with salt to taste. Stir in the butter (if using) until melted, then add the chopped dill and parsley. Remove from heat.
Rest and serve
5 minutesLet the soup rest for 5 minutes to allow the flavors to meld. Ladle into warm bowls, garnish with extra fresh dill, and serve hot.
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
- Strainer (optional)
Nutrition facts
Tips
- Use the freshest fish you can find, ukha is all about the clean, delicate flavor of the fish, so avoid strong-flavored or oily varieties.
- For a clearer broth, skim any foam that rises to the surface during the first few minutes of simmering.
- If you prefer a richer broth, use a light fish stock instead of water, but keep it mild so it doesn't overpower the herbs.
- Add the fresh herbs at the very end to preserve their bright color and aroma.
Serving suggestions
- Serve with dark rye bread or crusty sourdough for dipping.
- Pair with a light cucumber and tomato salad dressed with sunflower oil.
- A dollop of sour cream on top is a traditional Russian touch, though it will cloud the clear broth.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.