📝 About This Recipe
Ukha is not merely a soup, but a legendary Russian clear broth that dates back centuries, traditionally prepared by fishermen over an open fire. Unlike a standard fish stew, a true Ukha focuses on a crystal-clear, intensely flavored stock made from a variety of fresh river or sea fish, enhanced with root vegetables and a signature splash of vodka. This version offers a refined, aromatic experience with a hint of saffron, delivering a clean yet deeply comforting taste of the Eurasian wilderness.
🥗 Ingredients
The Fish & Stock Base
- 1 lb White fish heads, tails, and bones (cleaned, gills removed to avoid bitterness)
- 1 lb Salmon or Trout fillet (cut into 1.5-inch chunks)
- 1 lb Cod or Halibut fillet (cut into 1.5-inch chunks)
- 10 cups Cold water (filtered is best)
- 2 tablespoons Vodka (high quality; helps clarify the broth and remove 'fishy' odors)
Aromatics & Vegetables
- 1 large Yellow onion (peeled but left whole)
- 2 medium Carrots (sliced into thick rounds)
- 3 medium Yukon Gold potatoes (peeled and cubed)
- 1 small Parsnip or Parsley root (peeled and diced)
- 1 piece Leek (white part only, cleaned and sliced)
Spices & Herbs
- 8-10 pieces Black peppercorns (whole)
- 3 pieces Bay leaves (dried)
- 1 pinch Saffron threads (optional, for a golden color)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Sea salt
👨🍳 Instructions
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1
Place the fish heads, tails, and bones into a large stockpot and cover with 10 cups of cold water. Bring to a gentle boil over medium-high heat.
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2
As the water reaches a boil, use a fine spoon to skim off all the grey foam (scum) that rises to the top. This is crucial for a clear broth.
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3
Once the broth is clear of foam, add the whole onion, the peppercorns, and the bay leaves. Reduce heat to low and simmer uncovered for 25 minutes.
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4
Carefully strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard the solids (bones, onion, and spices).
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5
Return the strained broth to the stove and bring back to a simmer. Add the diced potatoes, sliced carrots, and parsnip.
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6
Cook the vegetables for about 10-12 minutes, or until the potatoes are just starting to become tender when pierced with a fork.
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7
Add the sliced leeks and the saffron threads to the pot. Season with a generous pinch of sea salt.
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8
Gently slide the chunks of salmon and cod into the simmering broth. Do not stir vigorously, as you want the fish chunks to remain intact.
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9
Simmer the fish for 5-7 minutes. The fish should be opaque and flake easily but not fall apart.
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10
Pour in the 2 tablespoons of vodka. This is a traditional secret that clarifies the broth further and adds a subtle crispness to the flavor profile.
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11
Turn off the heat. Stir in half of the fresh dill and parsley. Cover the pot with a tight-fitting lid and let it 'rest' for 10 minutes to allow the flavors to marry.
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12
Taste and adjust salt if necessary. Ladle the soup into deep bowls, ensuring each serving has a mix of both types of fish and vegetables.
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13
Garnish with the remaining fresh herbs and a thin slice of lemon before serving immediately.
💡 Chef's Tips
Always start with cold water to extract the most flavor from the fish bones and ensure a clear stock. Never let the broth reach a rolling boil once the fish fillets are added; a gentle simmer prevents the fish from becoming rubbery. If you can find 'Pike' or 'Perch,' use them for the stock base for the most authentic river-style flavor. Removing the gills from the fish heads is the most important step to prevent the soup from tasting bitter. For an authentic 'Campfire' touch, some chefs briefly dip a charred piece of birch wood into the finished soup, though the vodka is a safer home alternative.
🍽️ Serving Suggestions
Serve with a side of dark, crusty Russian rye bread smeared with salted butter. A chilled glass of premium vodka is the traditional beverage pairing for this dish. Offer a small bowl of sour cream (smetana) on the side for those who prefer a creamier texture. Pair with 'Pirozhki' (small savory hand pies) filled with cabbage or green onion and egg. Finish the meal with a hot glass of black tea with lemon and honey.