Remove gills completely
Kiemen and remaining blood residues can make the stock bitter and cloudy. Fish heads therefore carefully check before cooking.
Russian Recipe
Ukha
Carcass and heads produce an aromatic stock in a gentle heat. Fish fillets only come in at the end so that they remain juicy and do not decay.
Total time
1 hr 40 min
Calories
410 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Clear Russian fish soup with zander and salmon
Ukha differs from heavy fish stews by a clear, concentrated broth and a short list of ingredients. For depth, a stock of clean fish carcasses is cooked first. Kiemen must be removed from heads because they can taste bitter. Potatoes and root vegetables cook in the filtered stock; firm and delicate fish fillets are then cooked only briefly.
Lunch
One-Pot Recipes
Dinner
Potatoes
Recipe
Ukha
Ukha is a clear Russian fish soup with strong fish fond, potatoes, little root vegetables, several fish varieties, pepper and fresh herbs.
Ingredients
6 servings
Method
-
1
Prepare fish parts carefully
Rinse carcasses and heads cold, remove blood residues and check that gills are no longer present. Put fillets cold until use.
-
2
Gently let the rear rest
Heat fish pieces with cold water, halved onion, celery, pepper and bay leaf slowly. Skim off and leave to rest for 25 minutes just below the boiling point without a lid.
-
3
Filter the rear very fine
Raise large parts. Pour broth through a sieve lined with a clean cloth without strongly squeezing dry the fish parts.
-
4
Cook potatoes and vegetables
Place about 2 litres of stock back in the cleaned pot. Add potatoes, carrot and sliced onion and cook quietly for 12 to 15 minutes.
-
5
Place firm pieces of fish first
Add zander or pike to the only gently boiling broth and let it rest for 4 minutes. Do not stir vigorously so that the pieces remain whole.
-
6
Leave salmon for a short time
Add salmon and let it pull for another 4 to 5 minutes. The fish must be opaque inside and split slightly flat.
-
7
Add herbs only at the end
Season Ukha with salt, turn off the stove and sprinkle with dill and parsley. Leave for 5 minutes and serve with lemon wedges.
Kitchen know-how
Tips for Ukha
Don't cook the stock bubbling
Soft heat keeps the stock clearer and prevents fat and protein from emulsifying strongly. The pot remains open.
Variations
How to adapt this recipe
Cook the fillet from salmon carcasses and use 900 g of salmon fillet. The soup becomes stronger and slightly more fatty than the mixed variant.
Add 60 g of thoroughly rinsed millet together with the potatoes. It makes Ukha more filling, but slightly clouds the broth.
Nutrition per serving
410kcal
30.0 gCarbohydrates
43.0 gProtein
13.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Ukha
Zander, pike, perch and white fish give a classic clear character. Salmon or trout bring more fat and a strong colour.
Carcases provide gelatin and depth, firm white fish fillet structure and fat fish aroma. Ukha can nevertheless succeed with a good variety.
Put on cold, heat slowly, skim off, cook without boiling and then filter through a fine cloth without strong pressure.
No. A small shot belongs to some campfire and family variants, but is not necessary for taste or success of the soup.
Breed can be prepared in advance. Already cooked fish pieces when warming only gently pull hot, as they otherwise become dry and decay.
Keep cooking