Russian Ukha (Fish Soup)

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Russian Ukha (Fish Soup)

For all fish lovers…

Ukha (pronounced oo-h’a) is one of the oldest Russian dishes. It originated in XI-XII centuries. Back then people used pretty much anything to make Ukha. It didn’t have to include fish at all, but fish gives this soup a very unique taste and most people liked fish Ukha the most. Fish combined with vegetables and spices makes this soup flavorful and hearty. If you love fish or seafood in general you definitely have to try this.

This soup can be made from various types of fish, depends on your preferences. The most common types are sturgeon, salmon, or cod. There are three ways of making Ukha:

  • White – it has onion in it
  • Yellow – with Crocus
  • Black – cooks with black pepper, Cinnamon, and clove

Here is one simple recipe for White Ukha:


Fish stock:
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, with leaves, chopped
  • 4-5 cups water
  • twist of lemon peel
  • salt and white pepper
  • bay leaf
  • 1 to 1 and 1/2 lbs of fish trimmings, heads, and bones, even shrimp shells
  • optional: up to a cup of white wine
  • 1 lb white fish fillets, sliced into 6 serving pieces
  • 6 thin slices of lime
  • 1 tbsp finely cut fresh dill leaves
  • Slowly bring all ingredients to a boil in a large saucepan, skimming when necessary.
  • Partially cover, and cook at a medium heat for 20-30 minutes.
  • Bring stock to a boil in a large saucepan. Lower in the fish fillets and reduce heat to low. Simmer for 3-4 minutes–until the fish is just opaque.
  • Carefully lift the fish out and put into flat soup bowls. Pour hot stock on top, squeeze a little lime juice into each bowl, float a thin lime slice on top, and sprinkle with dill.
  • Serve at once.

Enjoy Your Meal!

Приятного аппетита!

For more recipes visit:–132/

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