📝 About This Recipe
Ukha is not merely a fish soup; it is a legendary Russian 'Pervoye Blyuda' that celebrates the purity of the catch. This crystal-clear broth is achieved through a traditional double-boiling method, resulting in a sophisticated, aromatic elixir that tastes of fresh dill and noble white fish. Historically prepared over a campfire by fishermen, this refined version brings the rustic spirit of the Volga River to your dining table with elegance and depth.
🥗 Ingredients
The Fish and Stock
- 2 lbs White Fish heads, tails, and bones (cleaned, gills removed to prevent bitterness)
- 1.5 lbs White Fish Fillets (such as Pike-Perch, Cod, or Halibut, cut into large chunks)
- 10 cups Cold Water (filtered is best for clarity)
- 2 tablespoons Vodka (the secret to removing 'fishy' odors and clarifying the broth)
Aromatics and Vegetables
- 2 medium Yellow Onion (one left whole with skin on for color, one finely diced)
- 2 medium Carrots (peeled and sliced into thick rounds)
- 3 medium Potatoes (Yukon Gold or similar, peeled and cubed)
- 1 piece Celery Stalk (cut into large chunks)
- 8-10 pieces Whole Black Peppercorns
- 3 pieces Bay Leaves
- 1 tablespoon Salt (adjust to taste)
For Garnish and Finishing
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Lemon (cut into thin slices)
- 1 tablespoon Unsalted Butter (optional, for a rich finish)
👨🍳 Instructions
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1
Thoroughly rinse the fish heads, tails, and bones. Ensure the gills are removed from the heads, as they will make the soup bitter and cloudy.
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2
Place the fish trimmings (heads/bones) into a large stockpot and cover with 10 cups of cold water. Add the whole onion (with skin for a golden hue), the celery chunk, and half of the peppercorns.
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3
Bring to a gentle boil over medium heat. As soon as it reaches a boil, reduce the heat to low. Use a fine-mesh skimmer to meticulously remove any grey foam that rises to the surface.
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4
Simmer the stock uncovered for 30 minutes. The liquid should barely tremble; do not let it boil vigorously or it will turn cloudy.
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5
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the boiled bones and aromatics.
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6
Bring the strained broth back to a simmer. Add the cubed potatoes, sliced carrots, and the diced onion. Cook for 12-15 minutes until the vegetables are nearly tender.
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7
Season the broth with salt, the remaining peppercorns, and bay leaves. Taste and adjust the salt levels now before the fish is added.
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8
Gently slide the fresh fish fillets into the simmering broth. Cook for 5-8 minutes depending on the thickness of the chunks. The fish should be opaque and flake easily but not fall apart.
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9
Pour in the two tablespoons of vodka. This is a traditional step that 'cleans' the flavor profile and adds a subtle brightness.
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10
Add a knob of butter if using, then turn off the heat. Stir in half of the chopped dill and parsley.
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11
Cover the pot and let the Ukha 'rest' for 10 minutes. This allows the flavors to marry and the fish to finish cooking perfectly in the residual heat.
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12
Ladle the soup into warm bowls, ensuring each serving gets a generous piece of fish and plenty of vegetables. Garnish with more fresh herbs and a slice of lemon.
💡 Chef's Tips
Never let the soup boil hard after adding the fish; a gentle simmer is the key to maintaining a clear broth. Removing the gills from the fish heads is the most important step for a clean, non-bitter taste. If the soup isn't clear enough, you can use an 'egg white raft' to clarify it, though proper skimming usually suffices. For an authentic 'Campfire' flavor at home, you can briefly dip a clean, charred piece of birch wood into the finished soup. Use a variety of fish; the best Ukha often uses 2 or 3 different types of white fish for complexity.
🍽️ Serving Suggestions
Serve with a side of traditional Russian Rye bread or 'Piroshki' (savory stuffed buns). A chilled shot of premium Russian vodka is the classic spirit pairing for this dish. Provide a small bowl of sour cream (Smetana) on the side for those who prefer a creamier texture. Accompany with 'Ogurtsy' (salted pickles) to provide a crunchy, acidic contrast to the delicate soup. Freshly cracked black pepper at the table allows guests to adjust the spice to their liking.