Quick Weeknights · Russian
Ukha (Russian Fish Soup)
A clear, delicate broth that gains its complexity from using a variety of fresh fish. It is a precise and clean soup.
Why This Works
Utilizing a high-quality fish stock as the foundation provides a depth of flavor that water cannot replicate. By straining the aromatics before adding the potatoes and fish, we maintain the quintessential clarity of a traditional Ukha, ensuring the final dish is as visually refined as it is flavorful.
The Upgrade
Add a small shot of vodka to the broth just before serving for a traditional warming effect.
Chef's Secret
Michelin TechniqueUsing different types of fish (e.g., a fatty fish like salmon for flavor and a lean white fish for texture) can enhance the soup's depth.
Ingredients
Total time including resting: 40 min
Directions
In a large pot, combine the fish stock, quartered onion, bay leaf, and black peppercorns. Bring to a boil over high heat.
10 minStrain the stock through a fine-mesh sieve into a clean pot, discarding the aromatic solids, and return the liquid to a simmer over medium heat.
Add the cubed potatoes to the strained stock. Simmer until the potatoes are tender when pierced with a fork.
12 minGently add the fish chunks to the simmering stock. Cook until the fish is opaque and flakes easily, being careful not to overwork the fillets.
6 minStir in the fresh dill and salt, adjust seasoning to taste, and serve immediately with fresh lemon wedges to brighten the broth.
Wine Pairing
Chablis
White Wine
The BottleWilliam Fèvre Chablis
The pure, steely minerality of a classic Chablis is ideal for a delicate, clear fish soup. It enhances the subtle flavors of the broth without introducing heavy wood or fruit notes.
Nutrition per Serving
250
calories
30g
protein
15g
carbs
7g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Brown Bread with Butter
Serve dense, dark bread spread with salted butter to add weight to the delicate, clean fish broth.
Ingredients
Directions
Temper the butter at room temperature until perfectly pliable.
Fold the minced dill into the softened butter to distribute evenly.
Toast the bread slices lightly until the edges are crisp but the centers remain chewy.
Spread a generous, even layer of the dill butter across each warm slice.
Finish with a light sprinkle of flaky sea salt to sharpen the flavor profile.
Serve immediately alongside the hot Ukha to provide a structural, earthy contrast.
Side Dish
Fresh Radishes
Serve raw, sliced radishes with salt for a sharp, peppery bite that elevates the mild soup.
Ingredients
Directions
Trim the stems and root tails from the radishes.
Wash under cold running water and dry thoroughly to ensure a crisp texture.
Using a mandoline, slice radishes into paper-thin rounds.
Arrange the slices in a chilled serving bowl, overlapping slightly to create height.
Drizzle sparingly with olive oil to impart a silky finish.
Finish with a precise sprinkle of Maldon salt and cracked pepper immediately before serving alongside the Ukha.
Member Reviews
How did it turn out?
Rate this recipe
Tasty and easy. Mine wasn't as photogenic but the flavor was there.