Can I use sea fish instead of freshwater?

You can, but the flavor will be slightly different—more briny than sweet. Freshwater is traditional.

Do I really need the fish head?

Honestly, it’s the secret to that deep, rich broth. But if it weirds you out, skip it and maybe add a bit more fish meat.

Probably because it boiled too hard. Ukha is all about a slow, gentle simmer—like you’re coaxing the flavor out, not wrestling it.

Yup. Just cool it completely, then freeze. Dill might lose a little punch, so add some fresh when reheating.

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

Scale

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

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.
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.)
Veggie time – Add carrots, potatoes, and celery to the broth. Simmer until tender, about 15–20 minutes.
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.
Serve it hot – Ladle into bowls, squeeze over some lemon juice, and breathe in that fresh herby aroma.

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

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