Russian Clear Fish Soup

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Ukha is a traditional Russian clear fish soup prized for its clean, delicate flavor and golden broth. Unlike creamy chowders, it showcases the natural sweetness of freshwater fish with just potatoes, root vegetables, and a generous handful of fresh dill.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 3 gSugar
• 38 gProtein
• 520 mgSodium
• 980 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 20 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the broth

• 1.5 lb (700 g) mixed fish heads and bones (carp, pike, or trout)
• 8 cups (2 L) cold water
• 1 small yellow onion, halved (skin on for color)
• 2 bay leaves
• 8 whole black peppercorns

For the soup

• 1 lb (450 g) skinless firm white fish fillets (pike perch, cod, or haddock), cut into 2-inch pieces
• 1/2 lb (225 g) skinless salmon or trout fillet, cut into 2-inch pieces
• 3 medium Yukon gold potatoes, peeled and diced 1/2-inch
• 1 large carrot, peeled and sliced into thin half-moons
• 1 small leek, white and pale green parts only, thinly sliced
• 1 1/2 tsp fine sea salt, plus more to taste

For finishing

• 1/3 cup fresh dill, finely chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges, for serving
• Freshly cracked black pepper, for serving

Directions

1. Combine fish bones and heads with cold water, halved onion, bay leaves, and peppercorns in a large pot. Bring slowly to a bare simmer over medium heat, skimming any foam that rises to the surface.
2. Reduce heat to low and gently simmer, uncovered, for 30 minutes; do not let the broth boil or it will turn cloudy.
3. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot, pressing gently on the solids. Discard the bones and aromatics.
4. Bring the strained broth back to a gentle simmer. Add the diced potatoes, carrot, and leek, and cook for 10 to 12 minutes until the potatoes are just tender.
5. Season the broth with salt, then lower the heat to a bare tremble. Slide the white fish and salmon pieces into the pot in a single layer.
6. Poach the fish gently for 5 to 7 minutes, without stirring, until it flakes easily with a fork and turns opaque.
7. Taste and adjust salt, then remove from heat and let the soup rest, covered, for 2 minutes so the flavors settle.
8. Ladle into warmed bowls, making sure each serving gets a mix of fish, potatoes, and broth.
9. Top generously with chopped dill and parsley and serve immediately with lemon wedges and cracked black pepper.

Cook’s Notes

• Always start the broth with cold water and bring it up slowly; this extracts maximum flavor and keeps the broth clear.
• For the most authentic ukha, use freshwater fish like pike perch, carp, or sterlet whenever possible.
• Never boil the soup once the fish is added; a gentle poach keeps the flesh tender and the broth pristine.
• A small splash of good vodka stirred into each bowl at the table is a traditional Russian touch.
• Ukha tastes even better the next day; refrigerate and reheat gently without bringing back to a boil.

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