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Fish Soup aka Ukha

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Fish Soup, also known as Ukha, is a traditional Russian soup made with fresh fish, root vegetables, and herbs in a clear, delicate broth. It’s warm, nourishing, and deeply comforting — perfect for chilly days or whenever you need a light yet satisfying meal.

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

Instructions

  1. Place the fish (including head and bones, if using) in a large pot with 8 cups of water.
  2. Add the onion, bay leaves, peppercorns, and a generous pinch of salt.
  3. Bring to a gentle boil, then reduce to a simmer and cook for 25–30 minutes.
  4. Remove the fish and strain the broth to keep it clear.
  5. Return the strained broth to the pot. Add carrots, potatoes, and celery (if using), and simmer until tender, about 15 minutes.
  6. While vegetables cook, debone the fish and flake the meat into bite-sized pieces.
  7. Add the flaked fish back to the pot and simmer for another 5 minutes.
  8. Stir in fresh dill, adjust salt to taste, and serve hot garnished with more dill or green onions.

Notes

  • Use a mix of fish or add a splash of dry white wine for deeper flavor.
  • Add barley or rice for a heartier version.
  • Fish stock can be used instead of water for a richer broth.
  • Use only fillets for a quicker version, though broth will be less rich.
  • Best enjoyed fresh but can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/fish-soup-aka-ukha/