Ukha — a clear, light Russian fish soup of cod and salmon simmered with potato, carrot and bay. A pure, comforting bowl finished with fresh dill.
Ukha is a clear, fragrant Russian fish soup — a light, restorative broth of potatoes, carrots and tender chunks of cod and salmon, brightened with dill. It's humble fisherman's fare, prized for its clean, pure flavour rather than heavy richness. Quick to make and deeply comforting, it's a bowlful of warmth on a cold day.
Prep 15 min
Cook 35 min
Total 50 min
Easy
- 2 tbs Olive Oil
- 1 sliced Onion
- 2 medium Carrots
- 3 cups Fish Stock
- 3 cups Water
- 4 large Potatoes
- 3 Bay Leaf
- 1 Cod
- 1 Salmon
Tags:
SoupVideo
Preparation
- In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until starting to caramelise, then add the carrots and cook until starting to soften, about 4 minutes more.
- Add the stock, water, potatoes, bay leaves and black peppercorns. Season with salt and bring to the boil, then reduce the heat, cover, and cook for 10 minutes. Add the millet and cook for 15 minutes more, until the millet and potatoes are cooked.
- Gently add the fish cubes, stir, and bring to a simmer — the fish cooks very fast, so don't overcook; it's done when opaque and flaking easily.
- Garnish with chopped fresh dill or parsley before serving.
Tips from the ZestyPlate Kitchen
- Add the fish at the very end — it cooks in minutes and turns dry and tough if overcooked.
- Use a good fish stock as the base; the soup is simple, so the broth's flavour really matters.
- Cut the potatoes and fish into even pieces so everything cooks at the same rate.
- Finish with plenty of fresh dill, which is the signature herb of this soup.
Frequently Asked Questions
A mix of firm white fish like cod and a richer fish like salmon is ideal. Traditionally freshwater fish were used, but any fresh fish works.
Simmer gently rather than boiling hard, and skim off any foam. Adding the fish at the end keeps it from clouding the soup.
Yes — a little millet or rice is traditional in some versions and makes the soup more filling. Add it with the potatoes to cook through.
Make the vegetable broth ahead, but add the fish only when reheating to serve so it stays tender and doesn't overcook.
