Ukha

Yes — classic ukha is a river-fish soup, most often built from pike-perch (a freshwater fish despite the name confusion), perch, pike, or ruffe, sometimes combined for a deeper stock. This recipe uses salmon or trout instead, which gives a richer, oilier broth and is far easier to find than a mixed river catch in most kitchens. To make the traditional version, replace the 550 g soup set and 350 g fillet with an equal weight of cleaned river fish, simmering the bony pieces first for stock, straining, then poaching the fillet for the final 5 to 7 minutes exactly as here. Whichever fish you choose, avoid very oily species like mackerel — they cloud the broth.

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, skipping the foam skim at the start, or adding fish roe to the pot. Simmer on the lowest possible heat and skim the grey foam thoroughly as soon as it rises — that is what actually keeps the broth clear. By tradition, cooks also stir in a splash of vodka once the pot is off the heat, believed to sharpen the fish aroma, though the clarity itself comes from the simmer and the skimming, not the vodka.

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. For another hearty Russian soup with a similarly deep, savory broth, try solyanka, a tangy soup built on mixed meat, fish, or sausage, or the beet-based borscht.