Ukha

Yes — use sea fish like pike-perch, cod, halibut, or salmon instead. The flavor will differ slightly, but the soup will still be delicious. Avoid oily fish like mackerel, which makes the broth cloudy and heavy.

Traditionally ukha is served with rye bread or rasstegai (open-topped fish pies). A shot of chilled vodka is the classic accompaniment, especially with pike-perch or sturgeon ukha. Lightly salted cucumbers and green onion make great side bites. Some add a spoonful of sour cream to the bowl — in Siberia this is standard. A lemon wedge on the rim freshens the flavor and cuts any fishiness.

Store ukha in the refrigerator for up to 2 days — fish loses freshness quickly. When reheating, warm gently without boiling or the fish will turn rubbery. Freezing is not recommended as the texture of the fish deteriorates.

Cloudy broth usually comes from boiling too vigorously, not skimming the foam at the start, or adding fish roe. Cook on the lowest heat, skim carefully, and add a splash of vodka at the end to help clarify the broth.

Absolutely — classic ukha did not always include potatoes. Old Russian recipes contained only fish, onion, roots, and spices. Potatoes are a later addition that makes the soup heartier, so feel free to omit them for a lighter, more traditional result.