Ukha is a Russian soup made from river or sea fish. Its name has been known for a thousand years, but generally any kind of soup was called so in ancient times. Fish ukha as it is started to be cooked at the turn of the 18th century. Connoisseurs still argue about the right way to cook ukha: whether from one or several species of fish; however, both versions have their strenuous supporters. Ukha is often cooked immediately after fishing, from freshly caught fish, over a fire. Ukha can be white, black and red depending on the fish species used. In addition to fish, root vegetables (carrots, potatoes, onions) are added to the broth. The cooked soup is often laced with vodka.


  • Small-sized fish (ruffe, river perch) - 800 g
  • onion – 1 bulb
  • bunching onion – a small bundle
  • boiled potato - 5 pcs.
  • dill – a big bundle
  • scaled pike perch - 500 g
  • scaled salmon - 500 g
  • scaled northern pike - 300 g
  • bay leaf - 1 small leaf
  • vodka - 100 g
  • salt – to taste
  • peppercorns – to taste
  • parsley root - 1 piece

Preparation method (receipt)

Put a small-sized fish, onion and parsley in a saucepan, pour in 2 liters cold water, bring to the boil, skim off the foam and cook for 30 minutes. The fish should be overcooked. Then strain the broth and throw the fish away. Cut northern pike, pike perch and salmon into large pieces and boil in the broth for 15-20 minutes, skimming off the foam. Peel potatoes, cut into small pieces and add to the broth; cook for another 10 minutes. Season with salt, pepper, bay leaf and remove from fire. Leave the soup under the lid for 10 minutes. Pour in the vodka and divide between bowls. Add finely chopped greens.

fish ruffe river perch onion bunching onion potato dill pike perch salmon northern pike bay leaf vodka peppercorns parsley root

Other Fish Soups