Russia · Soups · Gluten-free
Ukha
The quintessential Russian fish soup — a clear, golden broth made from salmon bones and fillet with vegetables. The secret touch is a splash of vodka at the end, which enhances the fish aroma and makes the broth crystal clear.
70 min 250 kcal 6 serves Advanced🌾Gluten-free🇷🇺Russia★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 500 gsalmon or trout soup set
- 300 gsalmon or trout fillet
- 2.5 Lwater
- 4 piecesmedium potatoes
- 1 piececarrot
- 1 pieceonion
- 1 piecesbay leaves
- 5 piecesblack peppercorns
- 50 mlvodka
- 1 bunchfresh dill and parsley
- salt to taste
Method
- Wash the fish soup set thoroughly. Remove gills from the head — they make the broth bitter.
- Place fish in a pot, cover with cold water, bring to a boil. Skim foam immediately and reduce heat to minimum — the broth should barely simmer. Add whole peeled onion, bay leaf, and peppercorns. Simmer covered for 30-40 minutes.
- Peel and dice potatoes. Slice carrot into half-rounds. Cut fish fillet into large pieces.
- Remove fish bones and onion from broth. Strain broth through a fine sieve into a clean pot.
- Bring strained broth to a boil and add potatoes. Cook 10 minutes. Add carrot and fish fillet. Cook another 5-7 minutes.
- Remove from heat, pour in vodka, cover and let rest 10-15 minutes. Season with salt and add fresh herbs before serving.
FAQ
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.
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Comments (2)
Муж рыбак, уху варю каждую неделю практически. Рецепт правильный, всё как надо. Единственое что я добавляю ещё рюмку водки в самом конце, как моя бабушка учила. Прозрачность бульена сразу другая.
The size of your dice determines the character of this ukha. Large pieces of salmon give a rustic, hearty soup. Fine dice gives elegance. I cut everything to match — uniformity matters more than size.