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Traditional Russian Fish Soup Recipe - Ukha

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Russian Fish Soup or Ukha

Russian Fish Soup or Ukha

© Barbara Rolek licensed to About.com, Inc.
There are as many recipes for traditional Russian fish soup, known as ukha or uha, as there are cooks in Russia. It can be made elegantly with a clear fish stock and served with a side of mini fish dumplings known as pelmeni or mini fish pies (kulebiak). Or it can be very rustic and flavorful as I have done here. This is my adaptation using walleyed pike, but any white-fleshed or even salmon can be used. Traditionally, it is made with fish heads and bones as well as different types of fillets. This soup is hearty enough to be eaten as a main course.

Here's a larger photo of Russian Fish Soup - Ukha.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6 serving Russian Ukha Fish Soup

Ingredients:

  • 2 pounds filet of pike, perch, cod or salmon, cut into 2-inch pieces
  • 1/2 pound fish heads and / or bones
  • 8 cups water
  • 2 medium sliced onions
  • 1 chopped celery rib
  • 2 large peeled and sliced carrots
  • Black peppercorns to taste
  • 1 bay leaf
  • 2 sprigs parsley
  • 1 tablespoon salt or to taste
  • Fresh dill or chopped chives or green onions for garnish

Preparation:

  1. In a medium-large saucepan, place fish bones and water and bring to a boil. Skim off any foam that rises to the surface. Add onions, celery, carrots, peppercorns, parsley and salt and again bring to a boil. Reduce heat and simmer for 45 minutes. Remove bones and strain, if desired, pressing on the vegetables to extract all the juices. I leave the vegetables in.

  2. Add fish pieces and simmer for an additional 15 minutes or until fish is cooked. Serve in heated bowls with fresh dill or chopped chives or green onions, if desired. Traditionally, fish soup would be served with mini fish dumplings or mini fish pies.
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