Ukha (Russian fish soup)

    50 min

    A delicious fish soup that's popular in Russia and easy to make. Try it with red mullet, cod, seabass or salmon.

    37 people made this

    Serves: 4 

    • 1L (1 3/4 pints) water
    • 2 potatoes, cubed
    • 1 onion, chopped
    • 1 bunch fresh parsley, chopped
    • 100g (4 oz) fish fillets, cubed
    • 1 lemon, juiced
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Put water in a large saucepan and bring to the boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    This recipe is almost "the right one", with only one exeption - NO LEMONS at all are used in authentic russian ukha. And it will be defenetly better if you will use two or three kind of fish, and simmer potato in a clear fish boulion. This way it will be great !  -  18 Jun 2001  (Review from Allrecipes US | Canada)


    This is how you make Uha the ingredients are water diced potatoes in large cubes diced Carrot one onion cut in half (after cooking toss it) one bay leaf a few peppercorns fresh cought fish cleaned, cut into large chunks with skin, usally I use bass, walleye or trout salt Dill or Parsley fill pot with water, add onion, bay leaf peppercorns and Carrots let boil about 10-15 Min. add fish and salt cook till fish is done. garnish with parsley (dill will overpower the flavor) and this is the authentic way of making this soup. 5 stars plus more color.  -  19 Jan 2010  (Review from Allrecipes US | Canada)


    I made this soup for a girl from Russia - she loved it, I used cod and salmon, and no lemon juice because I understand it's not served that way in Russia. Two other tips, I think in America we've been trained to go easy with salt, but she added quite a bit of salt to hers and I think that's the way it's prepared and served in Russia, with a lot of salt, and the skin should be removed from the potatos. I enjoyed this soup very much.  -  16 Feb 2004  (Review from Allrecipes US | Canada)