Recipe byThe ZestyPlate Kitchen
Ukha: a clear, light Russian fish soup of cod and salmon simmered with potato, carrot and bay, finished with fresh dill.
Ukha is a clear Russian fish soup built around a clean broth of potato and carrot with chunks of cod and salmon. It is fisherman's cooking, prized for purity of flavour rather than richness, and a good handful of dill at the end gives it its lift. It comes together quickly and warms you right through on a cold day.
Jump to recipe
Prep 15 min
Cook 35 min
Total 50 min
Easy
Scale:
- 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
Nutrition (per serving)
295
kcal
16g
Protein
34g
Carbs
10g
Fat
Estimated per serving. How we calculate this.
Tags:
Soup
Preparation
- In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring now and then, until they start to caramelise, then add the carrots and cook for about 4 minutes more until they begin to soften.
- 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. Stir in the millet and cook for a further 15 minutes, until both millet and potatoes are done.
- Gently add the fish cubes, stir and bring back to a simmer. The fish cooks fast, so watch it: it is ready as soon as it turns opaque and flakes easily.
- Scatter over chopped fresh dill or parsley and serve.
Tips from the ZestyPlate Kitchen
- Slip the fish in only at the very end. It cooks in minutes and turns dry and stringy if left too long.
- Lean on a good fish stock, because the soup is so plain that the broth has nowhere to hide.
- Cut the potato and fish to a similar size so everything finishes cooking at the same time.
- Finish with a generous handful of fresh dill, the herb that defines this soup.
Frequently Asked Questions
A mix of firm white fish like cod with a richer fish like salmon is ideal. Freshwater fish was traditional, but any fresh fish does the job.
Simmer gently rather than boiling hard and skim off any foam. Adding the fish right at the end stops it clouding the soup.
Yes. A little millet or rice features in some versions and makes the soup more filling. Add it with the potatoes so it cooks through.
Make the vegetable broth in advance, but add the fish only as you reheat to serve so it stays tender.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!