Fish Soup (Ukha)

Fish Soup (Ukha)

Fish Soup (Ukha) is a traditional Russian broth-based soup simmered with fresh fish, vegetables, and aromatic herbs. This hearty and comforting dish is perfect for warming up on chilly days.

Seafood

Prep Time

15 min

Cook Time

45 min

Servings

4

Ukha, a classic Russian fish soup, has a rich culinary heritage dating back centuries, cherished for its simplicity and depth of flavor. This recipe combines tender chunks of cod and salmon with wholesome ingredients such as potatoes and carrots, making a filling yet light meal. The use of millet adds a subtle nuttiness, balancing the delicate fish beautifully. Traditionally enjoyed in the cold months, Ukha is often served alongside rustic rye bread or a side of pickled vegetables, complementing its savory and slightly herbal notes. The fresh dill garnish brightens the flavor and adds a touch of freshness to the broth. Preparing Ukha not only celebrates a cultural dish but also offers a fantastic way to enjoy seafood in a nourishing and well-rounded recipe. It’s ideal for those looking to explore comforting soups with authentic flavors from Eastern Europe.

Ingredients

  • 2 tb Olive Oil
  • 1 sliced Onion
  • 2 medium Carrots
  • 3 cup Fish Stock
  • 3 cup Water
  • 4 large Potatoes
  • 3 Bay Leaf
  • 1 Cod
  • 1 Salmon

Instructions

Begin by warming the olive oil in a medium pot over medium-high heat. Add the sliced onions, cooking them while stirring occasionally until they reach a beautiful golden caramelization, releasing a sweet aroma. Next, toss in the carrots and continue to cook, allowing their texture to soften gently for about 4 minutes, which helps develop their natural sweetness. Pour in the fish stock and water, then add the peeled and chopped potatoes, bay leaves, and whole black peppercorns. Season the mixture with salt to taste. Bring the pot to a lively boil before reducing the heat and covering it. Let everything simmer together for 10 minutes to meld the flavors. Stir the millet into the broth and cook for an additional 15 minutes, or until both the millet and potatoes are tender and perfectly cooked. Carefully add the cubed cod and salmon to the simmering soup. Stir gently, taking care not to break up the fish, and allow the soup to return to a gentle simmer. The fish will cook quickly; they are done when opaque and flake easily with a fork—watch closely to avoid overcooking. Finish by removing the bay leaves and ladling the soup into bowls. Garnish generously with freshly chopped dill or parsley for a fragrant, herbal lift before serving.

Quick Info

Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Servings
4

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