Ukha (Russian Clear Fish Soup)

Russian Fast With Fish Published April 07, 2026

Ukha is one of the oldest dishes in Russian cuisine — a pristine, golden fish soup built from the bones and flesh of river fish, seasoned with nothing more than root vegetables, bay leaf, black pepper, and a splash of vodka stirred in at the end. It is not a stew. The broth should be transparent and intensely flavored, the fish added in pieces at the very end so it stays tender and intact.

Russian monasteries have served ukha on fish days throughout the fasting periods for centuries. It is soul food in the truest sense — warming, nourishing, and deeply tied to the rhythms of the Church calendar.

FASTING LEVEL: Fast With Fish
SERVINGS: 6
TIME: 1 hour

INGREDIENTS

- 500g fish bones, heads, and trimmings (from perch, pike, trout, or salmon — ask your fishmonger)
- 500g firm fish fillets (salmon, trout, or pike-perch), cut into large chunks
- 2 liters cold water
- 2 medium potatoes, peeled and diced
- 1 large carrot, peeled and sliced into rounds
- 1 medium onion, peeled and left whole (plus 1 small onion, diced)
- 3 bay leaves
- 10 black peppercorns
- 5 allspice berries
- 2 tablespoons olive oil
- Salt to taste
- 30ml vodka (optional, traditional)
- Fresh dill, chopped generously
- Lemon wedges, for serving

METHOD

1. Place the fish bones, heads, and trimmings in a large pot with the cold water, whole onion, bay leaves, peppercorns, and allspice. Bring to a gentle simmer — never a rolling boil — and cook for 30 minutes, skimming any foam that rises to the surface.

2. Strain the broth through a fine-mesh sieve or cheesecloth. Discard the solids. You should have a clear, golden stock. Return it to the pot.

3. Heat the olive oil in a small pan and gently cook the diced onion and carrot for 4-5 minutes until softened. Add to the strained broth along with the diced potatoes.

4. Simmer for 12-15 minutes until the potatoes are just tender.

5. Add the fish fillet chunks to the soup. Simmer very gently for 6-8 minutes until the fish is just cooked through. Do not stir aggressively — you want the chunks to stay intact.

6. Stir in the vodka if using. Season with salt. Ladle into bowls and finish with a generous shower of fresh dill and a lemon wedge on the side.

NOTES

- The clarity of the broth is a point of pride. Never let it boil hard — a gentle simmer and thorough skimming are the keys.
- Traditional ukha uses freshwater fish (perch, pike, pike-perch). Salmon is a richer, modern variation. Combining two types of fish gives the best flavor.
- The vodka is traditional and serves a purpose — it cuts through the richness of the fish oil and brightens the broth. One tablespoon is enough.
- Serve with dark rye bread. This is non-negotiable in Russian tradition.