Ukha Russian Fish Soup

Dive into the comforting simplicity of Ukha, a traditional Russian fish soup that's as wholesome as it is flavorful. Made with fresh fish like trout, perch, or pike, this clear-broth soup is infused with the delicate flavors of bay leaves, black peppercorns, and fresh herbs like dill and parsley. Tender chunks of potatoes and carrots add heartiness, while a slow simmering technique ensures a crystal-clear broth bursting with natural, earthy aromas. Perfect for a cozy dinner or a light, nutritious meal, Ukha is a must-try for lovers of seafood and rustic culinary traditions. Serve it steaming hot with a slice of hearty rye bread for an authentic taste of Russian cuisine.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Fresh fish (e.g., trout, perch, or pike)
• 2 liters Water
• 3 medium-sized Potatoes
• 1 medium-sized Carrots
• 1 large Onion
• 2 pieces Bay leaves
• 5 pieces Black peppercorns
• 15 grams Dill (fresh)
• 15 grams Parsley (fresh)
• 1 teaspoon Salt

Directions

Step 1

Clean the fish thoroughly by removing scales, innards, and gills, and rinse it under cold water. Cut the fish into large pieces, including the head if using.

Step 2

Peel and dice the potatoes into medium-sized chunks. Slice the carrot into thin rounds. Peel and halve the onion.

Step 3

In a large pot, bring 2 liters of water to a boil. Add the fish pieces to the pot and reduce the heat to a gentle simmer. Skim off any foam that forms on the surface to keep the broth clear.

Step 4

After 10 minutes, carefully remove the fish pieces from the pot and set them aside. Strain the broth through a fine sieve or cheesecloth into a clean pot to remove any impurities.

Step 5

Add the diced potatoes, sliced carrots, and halved onion to the strained broth. Return the pot to the stove and bring it to a gentle simmer.

Step 6

Add the bay leaves, black peppercorns, and salt to the soup. Let it cook for 15 minutes, or until the vegetables are tender.

Step 7

While the vegetables cook, debone the fish and discard any skin, bones, and cartilage. Break the fish into smaller, bite-sized pieces.

Step 8

Once the vegetables are soft, return the fish to the pot. Let it simmer for an additional 5 minutes to heat through.

Step 9

Finely chop the dill and parsley. Stir the fresh herbs into the soup just before serving for a burst of flavor.

Step 10

Serve the Ukha hot with a slice of hearty rye bread on the side. Enjoy this comforting, aromatic soup!

Nutrition Facts

Serving size	3434 grams (3434.0g)

Amount per serving	% Daily Value*
Calories	1294

Total Fat 26.80g	34%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 0.10g
Cholesterol 300mg	100%
Sodium 2801mg	122%
Total Carbohydrate 157.70g	57%
Dietary Fiber 19.40g	69%
Total Sugars 19.90g
Protein 119.60g	239%

Vitamin D 1000IU	5000%
Calcium 460mg	35%
Iron 12mg	66%
Potassium 5541mg	118%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.9%

Protein: 35.4%

Carbs: 46.7%