There’s something about a steaming bowl of fish soup on a chilly day that just feels like a hug, right? Ukha is Russia’s way of saying, “Hey, slow down, sit a bit, warm your bones.” I first tried it when a neighbor down the street invited me over after ice fishing (no, I didn’t fish—unless holding a thermos of tea counts). The flavor was so clean and light, but somehow still filling. Plus, making it doesn’t require any culinary wizardry—you just need some fresh fish and patience while it does its thing on the stove.

📜 Recipe Card — Russian Ukha

Prep time: 15 min
Cook time: 45–50 min
Serves: 4

🐟 For the Fish Broth:

• 800 g freshwater fish (perch, pike, or carp), cut into chunks with bones and head included
• 2.5 liters cold water
• 1 onion, peeled but left whole
• 2 bay leaves
• 5 black peppercorns
• 1 tsp salt

🍲 For the Soup:

• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 celery stalk, chopped (optional)
• 1 tomato, peeled and chopped (optional, for slight acidity)
• Small bunch of fresh dill, finely chopped
• 1 tbsp chopped parsley
• Salt and white pepper, to taste
• Lemon wedges, for serving

🥄 Method:

1. Start the broth – Pop the fish, cold water, onion, bay leaves, peppercorns, and salt into a large pot. Bring to a gentle simmer (no rapid boiling—you don’t want cloudy broth). Skim off any foam that rises. Simmer 20–25 minutes.
2. Strain and save the liquid – Carefully remove the fish and onion. Strain the broth into a clean pot. Pick the fish meat from the bones, and set aside. (Heads get tossed unless you’re feeling hardcore.)
3. Veggie time – Add carrots, potatoes, and celery to the broth. Simmer until tender, about 15–20 minutes.
4. Final touch – Add the flaked fish meat back in along with tomato (if using), dill, parsley, salt, and white pepper. Simmer for another 5 minutes.
5. Serve it hot – Ladle into bowls, squeeze over some lemon juice, and breathe in that fresh herby aroma.

❓ FAQs About Ukha

🍋 Conclusion

Ukha is one of those soups that tastes like it’s been in the family for generations—even if you just made it for the first time. It’s simple, clean, and somehow fancy without trying too hard. And if you serve it with a slice of crusty bread and a good squeeze of lemon? Well, you might just convince everyone you have a secret Russian grandma somewhere.

Freshwater Fish Broth Soup

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• Author: Emily
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

A comforting freshwater fish broth soup made with perch, pike, or carp, combined with fresh vegetables and herbs for a delicate, flavorful meal.

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Ingredients

Scale 1x2x3x

• 800 g freshwater fish (perch, pike, or carp), cut into chunks with bones and head included
• 2.5 liters cold water
• 1 onion, peeled but left whole
• 2 bay leaves
• 5 black peppercorns
• 1 tsp salt
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 celery stalk, chopped (optional)
• 1 tomato, peeled and chopped (optional, for slight acidity)
• Small bunch of fresh dill, finely chopped
• 1 tbsp chopped parsley
• Salt and white pepper, to taste
• Lemon wedges, for serving

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Instructions

1. Start the broth – Pop the fish, cold water, onion, bay leaves, peppercorns, and salt into a large pot. Bring to a gentle simmer (no rapid boiling—you don’t want cloudy broth). Skim off any foam that rises. Simmer 20–25 minutes.
2. Strain and save the liquid – Carefully remove the fish and onion. Strain the broth into a clean pot. Pick the fish meat from the bones, and set aside. (Heads get tossed unless you’re feeling hardcore.)
3. Veggie time – Add carrots, potatoes, and celery to the broth. Simmer until tender, about 15–20 minutes.
4. Final touch – Add the flaked fish meat back in along with tomato (if using), dill, parsley, salt, and white pepper. Simmer for another 5 minutes.
5. Serve it hot – Ladle into bowls, squeeze over some lemon juice, and breathe in that fresh herby aroma.

Notes

Use fresh freshwater fish like perch, pike, or carp for the best flavor. Avoid boiling rapidly to keep broth clear and flavorful.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Eastern European

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 4g
• Sodium: 700mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 45mg

Keywords: fish broth, freshwater fish, perch soup, pike soup, carp soup, dill, healthy soup