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Fish, European

Ukha, Russian fish soup

Ukha is a Russian fish soup with a crystal clear broth, made with salmon, cod, potatoes and carrots, scented with dill and lemon. It serves 4, takes 50 minutes and stays easy to make, for €4.20 per serving. The secret is keeping the broth at a gentle simmer, never a hard boil, so it stays clear.

Tonight, a crystal clear Russian soup, ukha, a clear broth of fish, potatoes and carrots, scented with dill, served with bread.

Ukha, Russian fish soup
Total time
50 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Ukha stands out for its clarity. No cream, no flour to thicken it, just a clear broth where chunks of salmon and cod float alongside potato cubes and carrot rounds. Dill brings a slightly anise like freshness, and lemon wakes everything up at the end of cooking. It's a delicate dish, far from thick, heavy soups, where every ingredient keeps its own texture and flavor.

This is a soup for an evening when you want to cook something a bit more special than an everyday meal, without taking on a complicated recipe. It works well for a weeknight dinner if you have 50 minutes to spare, or for a weekend meal shared with guests who enjoy fish. Since it feels light, it's also a good choice after a heavier holiday meal.

The ingredients

4 people

Fish counter

  • Salmon fillets 400 g
  • Cod fillets 400 g

Fruits and vegetables

  • Potatoes 500 g
  • Carrots 2
  • Leek 1
  • Onion 1
  • Dill 1 bunch
  • Lemon 1

Pantry

  • Bay leavesoften in the pantry 2
  • Peppercornsoften in the pantry 6
  • Saltoften in the pantry 1 pinch

Bakery

  • Country bread 6 slices

Allergens Fish, Gluten

The step by step recipe

  1. Put the onion, leek, one carrot, the bay leaves and the peppercorns in a pot of salted water and bring to a gentle simmer. 20 min

    Add fish trimmings or a head if your fishmonger gives you some, the broth will be more flavorful.

  2. Strain the broth and put it back on the heat, then add the diced potatoes and the second carrot sliced into rounds. 15 min

    Cook the vegetables just until tender.

  3. Cut the fish into large chunks, lower it into the simmering broth and let it cook for a few minutes. 8 min

    Add the cod first, since it takes longer to cook, then the salmon.

  4. Adjust the seasoning and add the lemon juice and chopped dill.

    Lemon gives the broth a lift, add it little by little.

  5. Serve in deep bowls with country bread.

    Don't stir with a spoon, the fish should stay in large chunks.

Our tips to get it right

  • Pick very fresh fish, ukha has almost no spices to hide a lack of freshness, the broth reveals everything.
  • Strain the broth carefully after the first simmer to remove the peppercorns and leek fibers, it needs to stay perfectly clear.
  • Add the dill and lemon at the very last moment, off the heat if possible, to keep their fresh scent and avoid cooking the lemon.

The variations

  • Swap the cod for hake or trout depending on what your fishmonger has, the result stays close to the original.
  • For a fish free version, make a vegetable broth with the same aromatics and add mushrooms for an umami touch, it's no longer a classic ukha but the clear broth idea still works.
  • To save time, use a ready made fish broth and skip the first step, you save 20 minutes but the flavor will be less pronounced.

What to serve it with

  • Toasted or plain country bread
  • A cucumber and dill salad
  • Black tea to finish the meal

Storage

Ukha keeps for 2 days in the refrigerator in a closed container. It doesn't freeze well, cooked fish turns stringy once thawed. Reheat it gently over low heat, without boiling, so the fish stays tender.

Questions about this dish

Can you make ukha ahead of time?

You can make the broth a day ahead and keep it in the refrigerator. Cook the fish and add the dill and lemon only right before serving, so it stays tender and fragrant.

Why shouldn't the broth boil hard?

A broth that boils hard turns cloudy, as proteins from the fish and vegetables scatter into the water. A gentle simmer keeps the broth clear, which is what makes ukha special.

What fish can I use instead of salmon or cod?

A firm white fish like hake, pollock or trout works well. Avoid very delicate fish that fall apart during cooking.

Is ukha a good dish for kids?

Possible bones and the pronounced fish flavor make it trickier for little ones. If you serve it to kids, check carefully for bones and go easy on the lemon.

How long does it take to make an ukha, a clear Russian fish broth with potatoes, carrots and dill, served with bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ukha, a clear Russian fish broth with potatoes, carrots and dill, served with bread?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ukha, a clear Russian fish broth with potatoes, carrots and dill, served with bread cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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