How to Make Ukha: A Traditional Russian Fish Soup Recipe

 

If you’re looking to try something comforting, flavourful, and steeped in tradition, ukha is a fantastic choice. This clear Russian fish soup is known for its simplicity, purity of flavour, and connection to Russia’s deep fishing heritage. Made with fresh fish, root vegetables, herbs, and spices, ukha is light yet nourishing—perfect for lunch or a starter.

In this blog post, you'll learn how to make authentic ukha at home using ingredients readily available in the UK. Whether you’re a seafood lover or a fan of traditional Eastern European cuisine, this recipe is a delicious way to warm up your kitchen.

--- write ✍️ by foodie Parmod.

🐟 What is Ukha?

Ukha (pronounced oo-KHA) is a traditional Russian fish soup that dates back to the 12th century. While it may look like an ordinary broth, ukha is highly regarded for its clarity, delicate aroma, and the use of fresh freshwater or white fish.

Unlike creamy fish soups, ukha uses a clear broth and is often flavoured with black pepper, bay leaf, dill, and sometimes even a splash of vodka for extra warmth. It’s commonly cooked outdoors near rivers or lakes, but it’s just as enjoyable when made at home.

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🛒 Ingredients for Traditional Ukha

Serves 4–6

500g fresh white fish (such as cod, haddock, or river trout) – use bone-in cuts if possible

1.5 litres cold water

2 medium potatoes, peeled and diced

1 carrot, peeled and sliced

1 onion, halved (with skin on, for colour)

2 bay leaves

5–6 whole black peppercorns

Salt to taste

A small bunch of fresh dill (plus extra for garnish)

Lemon wedges (for serving)

Optional: 25ml vodka (for an authentic Russian twist)

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👩‍🍳 How to Make Ukha – Step-by-Step Instructions

1. Make the Fish Broth

Place the fish pieces into a large saucepan with 1.5 litres of cold water. Add the halved onion (with the skin), bay leaves, peppercorns, and a pinch of salt.

Bring to the boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface—this helps keep the broth clear. Simmer for 20–25 minutes until the fish is cooked through and has flavoured the broth.

Carefully remove the fish and strain the broth through a fine sieve or cheesecloth to ensure clarity. Set the fish aside to cool, then flake the meat, removing any bones or skin.

2. Cook the Vegetables

Return the strained broth to the pot. Add the diced potatoes and sliced carrot. Simmer for about 15–20 minutes, or until the vegetables are tender.

3. Add the Fish and Herbs

Gently return the flaked fish to the pot and simmer for another 5 minutes. Add freshly chopped dill and season with additional salt if needed. If you're using vodka, stir it in now.

Let the soup rest for a few minutes to allow the flavours to settle.

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🍽️ How to Serve Ukha

Ukha is traditionally served hot, with:

A generous sprinkle of fresh dill

A wedge of lemon on the side

Crusty bread or rye bread for dipping

It can be served as a light lunch or a starter to a larger Russian meal.

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🌟 Tips for the Best Ukha

Use whole fish or fish with bones for a richer, more flavourful broth.

Don’t boil vigorously—gentle simmering keeps the broth clear.

Keep it simple: Ukha is about pure flavour, so avoid overpowering spices.

Outdoor version: If you’re cooking near a campfire or on a fishing trip, try preparing ukha in a pot over an open flame for a truly authentic experience.

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🔍 

How to make ukha

Traditional Russian fish soup

Ukha recipe UK

Easy fish soup recipe

Russian soup with white fish

Homemade ukha step-by-step

Clear fish broth soup

Eastern European seafood recipes

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📌 Final Thoughts

Ukha is a wonderful example of how humble ingredients—fresh fish, water, vegetables, and herbs—can come together to create a beautiful and flavourful dish. Its light, clean broth and subtle herbal aroma make it one of the most iconic and beloved soups in Russian cuisine.

Try this easy ukha recipe at home for a taste of Eastern European tradition. Whether you're cooking indoors or over a fire on a fishing trip, this soup delivers warmth, comfort, and flavour in every spoonful.

--- write ✍️ by foodie Parmod.

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