Where it comes from
One of the oldest dishes in Russian cuisine, dating to at least the 11th century; fish became its defining ingredient by the 15th to 17th centuries, and 19th-century travelers praised it among Russia's finest dishes.
On the plate
The broth is light and crystal-clear yet deeply savory, tasting cleanly of fish and sweet vegetables. Tender flakes of fish dissolve on the tongue, and dill gives a green, grassy lift. It is restorative and pure, the very opposite of a heavy stew.
How it works
Building a separate bone stock and then gently poaching whole pieces of fish keeps the soup brilliantly clear rather than cloudy. Careful skimming and a refusal to hard-boil preserve both clarity and the delicate texture of the fish.
Variations
Triple ukha made by simmering three successive batches of fish, sterlet or sturgeon ukha, fishermen's ukha smoked over a campfire, versions with millet or a splash of vodka
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓20 min active · 40 min waiting
How it's made
8 steps · Show ↓- 130 min
Simmer fish heads, tails, and bones in salted water with a whole onion to make a clear stock.
- 25 min
Strain the stock carefully, discarding the bones and aromatics.
- 35 min
Return the broth to the pot and add diced potato and a whole carrot.
- 412 min
Simmer gently until the potato is nearly tender, skimming any foam for clarity.
- 53 min
Add chunks of fresh firm fish such as pike, perch, or salmon.
- 66 min
Poach the fish softly for a few minutes until just cooked, never boiling hard.
- 72 min
Season with bay leaf, peppercorns, and a shot of vodka in the traditional manner.
- 85 min
Finish with a shower of fresh dill and rest a few minutes before serving.
