Soup
Ukha with Perch (Russian Fish Soup)
Original name: Ukha with Perch
About this dish
Ukha is a traditional Russian fish soup that is both simple and deeply satisfying. This version uses fresh perch, which lends a sweet, delicate flavor to the clear, golden broth.
The soup is finished with dill and lemon, offering a bright, clean taste that warms you from the inside out. It's a staple of Russian home cooking, often enjoyed on cold days or after a long fishing trip.
Here, I'll show you how to make it properly, without any fuss or unnecessary complexity.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid2 liters
Imperial measurement: 8 1/2 cups
Yellow onion
vegetable1 large, sliced
Bay leaf
herb2 leaves
Black peppercorns
spice1 teaspoon
Whole perch
protein1.5 kg (about 3.3 lbs), cleaned and scaled
Imperial measurement: 3.3 lbs, cleaned and scaled
Potatoes
vegetable4 medium, peeled and cubed
Carrot
vegetable1 large, peeled and sliced
Salt
seasoningto taste
Fresh dill
herb3 tablespoons, chopped
Lemon
fruit1 medium, cut into wedges
Method
Make the fish broth
20 minutesIn a large stockpot, combine the water, onion, bay leaf, and peppercorns. Bring to a boil over high heat. Add the whole perch, reduce heat to medium-low, and simmer gently for 15 minutes. Skim off any foam that rises to the surface.
Strain the broth
10 minutesCarefully remove the perch with a slotted spoon and set aside to cool. Strain the broth through a fine mesh strainer into another pot, discarding the solids. Return the clear broth to the stove.
Add vegetables
10 minutesBring the broth to a gentle boil. Add the potatoes and carrot. Cook for 10 minutes, until the vegetables are just tender.
Flake the fish
5 minutesOnce the perch is cool enough to handle, remove the skin and bones. Flake the flesh into large chunks.
Combine and simmer
5 minutesAdd the flaked fish to the pot. Season with salt. Simmer for 5 minutes more, allowing the flavors to meld.
Finish and serve
2 minutesStir in the fresh dill, then taste and adjust seasoning. Ladle into bowls and serve hot with lemon wedges on the side.
Equipment
- Large stockpot
- Slotted spoon
- Fine mesh strainer
Nutrition facts
Tips
- For the clearest broth, resist stirring while the fish simmers and skim the foam diligently.
- Any firm white fish like pike or cod can replace perch, but the traditional flavor is best with perch.
- If you prefer a richer soup, add a splash of vodka and a few drops of lemon juice right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid breaking the fish.
Serving suggestions
- Serve with dark rye bread and a side of pickles. A dollop of sour cream is optional and not traditional, but some prefer it.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.