📝 About This Recipe
Ukha is more than just a soup; it is a centuries-old Russian ritual that celebrates the purity of fresh water and the delicate essence of the catch. Unlike a heavy stew, a true Ukha is a crystal-clear, shimmering broth enriched with the collagen of noble fish and scented with the aromatic warmth of peppercorns and bay leaves. This recipe delivers a sophisticated, multi-layered depth of flavor that honors the rustic traditions of campfire cooking while maintaining the elegance of a grand imperial dinner.
🥗 Ingredients
The Fish & Stock Base
- 1.5 lbs White fish heads, tails, and bones (cleaned, gills removed; use perch, pike, or cod)
- 1.5 lbs Fresh Salmon or Trout fillets (cut into 2-inch chunks)
- 10 cups Cold filtered water
- 2 tablespoons Vodka (traditional for clarity and removing 'muddy' taste)
Aromatics & Vegetables
- 2 medium Yellow onion (one halved with skin on for color, one finely diced)
- 2 medium Carrots (one cut into large chunks, one sliced into elegant rounds)
- 3 medium Yukon Gold potatoes (peeled and cubed into 1/2 inch pieces)
- 1 small Parsley root or Parsnip (peeled and sliced)
- 2 pieces Celery stalks (cut into large batons)
Spices & Herbs
- 8-10 whole Black peppercorns
- 3-4 pieces Whole allspice berries
- 3 pieces Bay leaves
- 2 teaspoons Sea salt (or to taste)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Lemon (cut into thin slices for garnish)
👨🍳 Instructions
-
1
Begin by preparing the fish stock base. Place the fish heads, tails, and bones into a large, heavy-bottomed stockpot. Cover with 10 cups of cold filtered water.
-
2
Add the halved onion (with skin for a golden hue), the large chunks of carrot, celery batons, peppercorns, and allspice berries to the pot.
-
3
Bring the water to a very gentle simmer over medium heat. It is crucial not to boil vigorously, as this will cloud the broth. Skim off any foam or impurities that rise to the surface using a fine mesh spoon.
-
4
Simmer the stock uncovered for 30 minutes. The liquid should reduce slightly and become fragrant.
-
5
Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the boiled fish parts and spent aromatics.
-
6
Return the clear broth to the stove and bring back to a gentle simmer. Add the cubed potatoes, sliced carrots, parsley root, and the finely diced onion.
-
7
Cook the vegetables for about 12-15 minutes, or until the potatoes are just tender when pierced with a fork.
-
8
Season the broth with sea salt and add the bay leaves. Taste and adjust the salt levels—the broth should be savory but clean.
-
9
Gently slide the fresh salmon or trout chunks into the simmering liquid. Cook for 5-7 minutes. The fish should be opaque and flake easily but still hold its shape.
-
10
Pour in the 2 tablespoons of vodka. This is an old fisherman’s trick that heightens the flavor and ensures the broth remains crystal clear.
-
11
Turn off the heat. Stir in half of the chopped dill and parsley. Cover the pot with a tight-fitting lid and let the soup 'rest' for 10 minutes to allow the flavors to marry.
-
12
Ladle the soup into warm bowls, ensuring each serving gets a generous piece of fish and a variety of vegetables. Garnish with the remaining fresh herbs and a thin slice of lemon.
💡 Chef's Tips
Always start with cold water to extract the most flavor and gelatin from the fish bones. Never let the soup reach a rolling boil; a gentle 'smile' of bubbles is all you need for a clear broth. Removing the gills from the fish heads is essential, as they can impart a bitter, metallic taste to the soup. If your broth is still cloudy, you can clarify it by whisking in a lightly beaten egg white, simmering briefly, and straining again. For an authentic touch, if cooking outdoors, some traditionalists briefly dip a charred birch ember into the pot for a smoky finish.
🍽️ Serving Suggestions
Serve with a side of 'Rasstegai' (Russian open-faced fish pies) for a truly traditional experience. A chilled glass of premium dry vodka or a crisp, acidic white wine like Sauvignon Blanc balances the richness of the fish. Accompany with thick slices of dark, crusty rye bread slathered with unsalted butter. Offer a small bowl of sour cream (smetana) on the side for those who prefer a creamier texture. Provide extra lemon wedges and fresh black pepper for guests to adjust the brightness to their liking.