Name: Fish Soup aka Ukha
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Russian
Ingredients: 1.5–2 lbs fresh fish (like cod, perch, pike, or trout — head, bones, or fillets); 1 onion, peeled and halved; 2 carrots, sliced; 2–3 potatoes, diced; 1 stalk celery (optional), chopped; 2 bay leaves; 6–8 whole black peppercorns; 1 bunch fresh dill, chopped; Salt to taste; 8 cups water; Green onions or parsley, for garnish

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Fish Soup, also known as Ukha, is a traditional Russian dish that I love making when I want something warm, light, and full of clean, natural flavors. Made with fresh fish, root vegetables, herbs, and a clear broth, this soup is rustic and comforting in the best way. I love how nourishing it feels — simple ingredients coming together to create something deeply satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s light yet filling, and it really lets the flavor of the fish shine. Unlike creamy chowders, Ukha is clear and delicate, with a focus on freshness and balance. The herbs and aromatics give the broth a subtle depth, while the fish stays tender and flaky. It’s one of those dishes that feels healing and wholesome, especially on chilly days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh fish (like cod, perch, pike, or trout — with head, bones, or fillets)
onion, peeled and halved
carrots, sliced
potatoes, diced
celery (optional)
bay leaves
black peppercorns
fresh dill
salt
water
green onions or parsley (for garnish)

Directions

I start by placing the fish (including bones or head if using) in a large pot with about 8 cups of water.
I add the onion, bay leaves, peppercorns, and a generous pinch of salt.
I bring it to a gentle boil, then reduce to a simmer and cook for about 25–30 minutes to extract all the flavor.
I remove the fish and strain the broth to keep it clear.
I return the broth to the pot, then add the carrots, potatoes, and celery. I simmer until the vegetables are tender — about 15 minutes.
While the veggies cook, I carefully remove the bones from the fish and flake the meat into bite-sized pieces.
I add the fish back into the pot and simmer everything together for another 5 minutes.
I stir in fresh dill and adjust the salt to taste.
I serve it hot, garnished with more dill or green onions.

Servings and Timing

This recipe makes about 6 servings. It takes me around 15 minutes to prep and about 45 minutes to cook — so it’s ready in about 1 hour total.

Variations

Sometimes I use a mix of different fish for a deeper flavor, or add a splash of dry white wine while simmering the broth. If I want it heartier, I throw in a handful of barley or rice. For extra richness, I’ve also used fish stock instead of water. When I’m short on time, I make a simpler version using only fillets, but I prefer the full-flavored broth made from bones and heads when possible.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The flavors actually deepen after a day. To reheat, I warm it gently on the stove over low heat — being careful not to boil, so the fish stays tender. I don’t recommend freezing it if it contains potatoes, as they can get mushy.

FAQs

What kind of fish is best for Ukha?

I like using white, mild fish like cod, trout, or perch. Using bones or heads adds more flavor to the broth.

Can I make this soup without fish bones?

Yes, but the broth won’t be as rich. I sometimes use fish stock or bouillon to boost the flavor when using only fillets.

How do I keep the broth clear?

I simmer gently, avoid stirring too much, and strain the broth after cooking the fish to remove impurities.

Can I use frozen fish?

Yes, I just thaw it fully before using, and make sure to pat it dry to avoid clouding the broth.

Is Ukha traditionally served with anything?

It’s often served with black bread , but I usually enjoy it as-is or with a light salad.

Conclusion

Fish Soup aka Ukha is a beautifully simple and comforting dish that always reminds me of home-cooked meals made with care. I love how the clean, clear broth lets the fish shine and how the herbs add just the right touch of freshness. Whether I’m making it for a quiet dinner or as a restorative meal, Ukha always delivers with its honest flavors and cozy warmth.