Ukha

Ingredients

Fish

• 1 kgsmall fish for the broth: perch, ruffe, roach or any freshwater fish
• 800 ggood fish for the pot: pike-perch, salmon, sturgeon or cod, in large pieces

Broth

• 2.5 litreswater
• 1onion, whole
• 1carrot
• 1parsley root, optional
• 6peppercorns
• 2bay leaves
• salt

Vegetables

• 4potatoes, in large chunks

To finish

• a large bunch of dill
• spring onions
• 50 mlvodka, optional
• black pepper

To serve

• black rye bread
• a glass of the same vodka

Directions

1. Gut them but leave the heads on, and remove the gills. Put the small fish in cold water with the whole onion, carrot, bay and peppercorns.
2. Bring it slowly to a boil and skim the scum off carefully as it rises. Skim it thoroughly in the first ten minutes, before it disperses. Never let it boil. Simmer it for 30 to 40 minutes.
3. Strain it properly through cloth, which is what gives the clarity ukha is judged on. The broth should be clear and pale gold and taste strongly of fish. Return the strained broth to the pot, add the potatoes in large chunks, and simmer until nearly tender.
4. Keep the pieces large, since they are served as pieces rather than dissolved into the soup. Lower the large pieces of fish in and simmer very gently for 8 to 10 minutes.
5. Season it now, and taste carefully. Add a small measure of vodka to the pot at the end. Take the pot off the heat and scatter a great deal of chopped dill in.
6. Add it off the heat and generously. Let it stand, covered, for 10 minutes. Add black pepper and more fresh dill at the table.
7. Serve black rye bread alongside and a glass of chilled vodka. It is never thickened with flour, never made with cream, and never has cabbage or tomato in it.

Technique

• The two-stage fish method is what gives both clarity and depth.
• The birch ember is genuine riverbank practice.
• It is one of the few Russian soups that is better made fresh.

Substitutions

• Any small fish for the broth and any firm fish for the pot.
• A good fish stock if you have no small fish, accepting less body.

Variations

• Red ukha, made with salmon or sturgeon.
• With millet or barley added, which is an older peasant version.
• Made on a fire, with the ember.

History

A clear fish soup, traditionally made from freshwater fish such as pike or perch cooked in a simple broth with root vegetables and dill, documented across Russia for many centuries as a significant traditional dish, historically associated with fishermen who prepared it directly at the riverside using their fresh catch. Its clear, unclouded broth, achieved through careful skimming during cooking and a preference for delicate freshwater fish over heartier meats, distinguishes ukha from heavier Russian soups like shchi or borscht, reflecting a specific culinary tradition tied closely to Russia’s extensive network of rivers and lakes. Ukha remains a traditional Russian dish, closely associated with the country’s fishing culture and outdoor camp cooking specifically.

Frequently asked questions

What is Ukha?

Ukha is a soup & stew from Russia: clear fish soup with potato and dill. A clear fish soup, traditionally made from freshwater fish such as pike or perch cooked in a simple broth with root vegetables and dill, documented across Russia for many centuries as a significant traditional dish, historically associated with fishermen who prepared it directly at the riverside using their fresh catch. Its clear, unclouded broth, achieved through careful skimming during cooking and a preference for delicate freshwater fish over heartier meats, distinguishes ukha from heavier Russian soups like shchi or borscht, reflecting a specific culinary tradition tied closely to Russia’s extensive network of rivers and lakes. Ukha remains a traditional Russian dish, closely associated with the country’s fishing culture and outdoor camp cooking specifically.

How long does Ukha take to make?

Ukha takes 30 min of preparation and 1 hr of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Ukha?

Yes, within limits. Any small fish for the broth and any firm fish for the pot. A good fish stock if you have no small fish, accepting less body.

What is the most important thing to get right in Ukha?

Gut them but leave the heads on, and remove the gills. Put the small fish in cold water with the whole onion, carrot, bay and peppercorns.