Remove gills completely
Gills and leftovers of blood can make the stock bitter and cloudy. Therefore, check fish heads carefully before cooking.
Russian Recipe
Ukha
Carcasses and heads form an aromatic stock over a gentle heat. Fish fillets only come in at the end so that they remain juicy and do not break down.
Total time
1 hr 40 min
Calories
410 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Clear Russian fish soup with pike perch and salmon
Ukha differs from heavy fish stews in that it has a clear, concentrated broth and a short list of ingredients. For depth, a stock of clean fish carcasses is first cooked. Gills must be removed from heads, because they can taste bitter. Potatoes and root vegetables cook in the filtered stock; firm and tender fish fillets are then cooked only briefly, with time delays.
Lunch
One-Pot Recipes
Dinner
Potatoes
Recipe
Ukha
Ukha is a clear Russian fish soup with a rich fish stock, potatoes, few root vegetables, several types of fish, pepper and fresh herbs.
Ingredients
6 servings
Method
-
1
Carefully prepare fish pieces
Rinse carcasses and heads cold, remove blood residues and check that there are no gills left. Refrigerate fillets until used.
-
2
Allow the stock to rise gently
Heat fish pieces slowly with cold water, halved onion, celery, pepper and bay leaf. Skim and leave to simmer without lid for 25 minutes just below boiling point.
-
3
Filter the stock very fine
Lift out large pieces. Pour the stock through a sieve lined with a clean cloth without squeezing out the fish pieces.
-
4
Cook potatoes and vegetables
Add about 2 litres of stock back to the cleaned pot. Add potatoes, carrot and sliced onion and cook gently for 12 to 15 minutes.
-
5
Pickling solid pieces of fish first
Put the pike perch or pike in the only gently boiling broth and simmer gently for 4 minutes. Do not stir vigorously to keep the pieces whole.
-
6
Allow salmon to soak briefly
Add the salmon and simmer for a further 4 to 5 minutes. The fish must be opaque on the inside and slightly flaky.
-
7
Add herbs only at the end
Season the ukha with salt, turn off the heat and sprinkle in the dill and parsley. Let stand for 5 minutes and serve with sliced lemon.
Kitchen know-how
Tips for Ukha
Don't boil the stock bubbly
Gentle heat keeps the stock clearer and prevents fat and protein from emulsifying strongly, leaving the pot open.
Variations
How to adapt this recipe
Cook the stock from the salmon carcasses and use 900 g of salmon fillet. It will be stronger and a little fatter than the mixed version.
Add 60g thoroughly rinsed millet with the potatoes, making ukha more filling but slightly clouding the broth.
Nutrition per serving
410kcal
30.0 gCarbohydrates
43.0 gProtein
13.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Ukha
Pike perch, pike, perch and white fish give a classic clear character. Salmon or trout bring more fat and a strong colour.
Carcasses provide gelatin and depth, firm white fish fillet structure and fatty fish flavour. Ukha can still succeed with a good variety.
Place in a cold place, heat slowly, skim off, do not boil bubbly and filter through a fine cloth without pressing too hard.
No. A small shot is part of some campfire and family variants, but is not necessary for the taste or success of the soup.
Broth is easy to prepare. If you heat already cooked fish pieces, pull them only gently hot, otherwise they will dry and break up.
Keep cooking