Eastern European · Lunch · Dinner
Ukha (Russian Clear Fish Soup)
Уха
A light, golden fish broth with tender chunks of white fish, potato, carrot and onion, finished with a generous handful of fresh dill. It is simple, warming and naturally lean.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 50% · Fat 4% · Protein 46%
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Ingredients
For 4 servings- 8 cups1,900 gWater
- 1 medium110 gOnion, whole, peeled
- 2 leavesBay leaves
- 1 tspBlack peppercorns
- 1 tsp6 gSalt
- 3 medium450 gPotatoes, peeled and cubed
- 1 large80 gCarrot, sliced into rounds
- about 1 lb450 gCod fillet, skinless, cut into chunks
- about 7 oz200 gSalmon fillet, skinless, cut into chunks (optional)
- 1 cup loosely packed20 gFresh dill, chopped
- 3 stalks45 gGreen onions, sliced
- 1/2 lemon40 gLemon wedges (optional)
Steps
- 1
Pour the water into a large pot and add the whole peeled onion, bay leaves, peppercorns and salt.
- 2
Bring to a boil, then lower the heat and simmer for 10 minutes.
- 3
Add the cubed potatoes and carrot rounds and simmer for 12-15 minutes until the potatoes are almost tender.
- 4
Remove and discard the whole onion and bay leaves, skimming off any foam.
- 5
Gently add the cod and the salmon, if using, and keep the soup at a bare simmer so the broth stays clear.
- 6
Cook the fish for 6-8 minutes until it flakes easily and reaches 63 °C / 145 °F inside.
- 7
Taste the broth, then turn off the heat; if it needs more lift, use a squeeze of lemon rather than extra salt.
- 8
Stir in the dill and green onions, cover and let stand for 2 minutes.
- 9
Ladle into bowls and serve with lemon wedges, if using.
Swaps, storage and make-ahead
Swaps
- Use haddock, pollock or hake instead of cod if that is easier to find or cheaper.
- Leave out the salmon and use all cod (about 1 1/2 lb) for a lighter, milder broth.
- Swap the potatoes for diced celery root or turnip for a lower-starch version.
- Use fresh parsley in place of some of the dill if you prefer a milder herb flavour.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently until steaming hot; the fish is most tender when eaten fresh. Freezing is not recommended, as the fish and potatoes turn soft and grainy.
Make ahead
Make the broth with the onion, bay, peppercorns, potatoes and carrot up to 2 days ahead and keep it in the fridge. When ready to eat, bring it back to a simmer and add the fish and herbs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (766 g) | Per 100 g | |
|---|---|---|
| Calories | 206 kcal | 27 kcal |
| Protein | 23.3 g | 3 g |
| Carbohydrates | 25.9 g | 3.4 g |
| of which sugars | 3.3 g | 0.4 g |
| Fiber | 4 g | 0.5 g |
| Fat | 1 g | 0.1 g |
| of which saturated | 0.2 g | 0 g |
| Sodium | 688 mg | 90 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
