Name: Classic Cod Ukha Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: 4
Cuisine: Russian
Ingredients: 400 g cod fillets (cut into chunky pieces); 3 medium potatoes, peeled and chopped roughly, not small pieces; 3 carrots (1 roughly chopped for the broth, 2 sliced for soup); 1 onion (whole, unpeeled); 3 garlic cloves, peeled and thinly chopped; 2 medium tomatoes, chopped (optional for added flavor); 5-6 peppercorns; Salt, to taste; Dill (fresh or dried), to taste; Water (enough to cover ingredients + 3 cm)

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The classic cod ukha recipe is a simple and hearty Russian fish soup that’s perfect for any time of year. Made with fresh cod, vegetables, and a light, flavorful broth, this dish is both comforting and easy to prepare. It’s a great way to enjoy a wholesome, traditional meal with just a few basic ingredients.

What is Ukha Soup and Why We Love Cod Ukha

Ukha is a traditional Russian fish soup, loved for its simplicity and rich flavors. It’s not just any fish soup—it’s a hearty, warming dish that has been a staple in Russian kitchens for centuries. In the northern regions of Russia, especially along the borders with cold seas, the classic cod ukha recipe has long been a favorite. For those living near the coast, fresh fish like cod has always been an essential part of their diet, and they turned it into this comforting, nourishing soup.

What makes cod ukha so special is how simple yet flavorful it is. With just a few basic ingredients—cod, carrots, onions, tomatoes, garlic, salt, and pepper—you can create something that feels like a warm hug in a bowl. Cod is ideal for this recipe because it’s light, flaky, and absorbs all the rich flavors of the broth beautifully. This soup also has a touch of history, as it was often cooked by fishermen using fresh catch and simple ingredients, making it both practical and delicious.

Ingredients for Cod Ukha

To make a delicious pot of the classic cod ukha recipe, you’ll need simple ingredients that come together perfectly. The star of the soup is 400 grams of cod fillets. Traditionally, Ukha is made with a whole fish, including the head and bones, to create a rich and flavorful broth. However, for a quicker and easier recipe, we’re using cod fillets, which still provide that delicate flavor while being more convenient to prepare.

For the broth base, 1 of the 3 carrots will be used whole to naturally sweeten the soup, and the onion will also be boiled whole, adding a savory depth before being removed. You’ll also need 3 medium potatoes, which add heartiness to the soup, and the remaining 2 carrots, sliced, for extra sweetness and texture.

Garlic cloves (3 in total) bring a gentle kick and aromatic warmth. A few peppercorns and some salt provide simple seasoning, letting the natural ingredients shine. Dill is a must—it can be used fresh for a bright, herbal touch or dried for a more subtle flavor. Finally, while tomatoes are not traditional, adding them gives the broth a gentle sourness and richer flavor, making the soup taste even more vibrant and modern.

How to Cook Cod Ukha

The first step in the classic cod ukha recipe is to make the fish broth, which serves as the base of the soup. Start by placing the cod fillets (cut into chunky pieces), a roughly chopped carrot, and a whole onion into a pot. Add enough water to cover the ingredients, plus about 3 cm on top. Bring it to a boil, then reduce the heat to a gentle simmer. As the broth cooks, skim off any foam that rises to the surface to keep it clear and clean. Once the broth is flavorful, carefully remove and discard the vegetables, take out the cod, and set it aside for later.

Next, it’s time to cook the potatoes and carrots. Peel and chop the remaining 2 carrots and 3 potatoes into bite-sized pieces, then add them to the pot of broth. Let them simmer for about 15 minutes, or until they are tender and fully cooked. This step adds heartiness to the soup and enhances the flavor of the broth with the sweetness of the fresh vegetables.

In the final step, we bring everything together. Return the cooked cod to the pot, then add the chopped tomatoes, salt, and a few peppercorns for seasoning. Let the soup cook for another couple of minutes to allow the tomatoes to soften and release their gentle sourness, enriching the flavor of the broth. Finally, add the dill—either fresh or dried—stir it in, and cover the pot with a lid. Turn off the heat and let the soup rest for about 10 minutes. This resting time allows the flavors to settle and develop fully.

Serving and Storing Ukha

The classic cod ukha recipe is best served warm, topped with some fresh chopped scallions and a sprinkle of cracked black pepper for extra flavor. Pair it with traditional rye bread or rye bread crackers to complete the meal. This soup works wonderfully as a light lunch or an appetizer before the main course. Try to serve alongside those wonderful potatoes and brilliant tomatoes!

If you have leftovers, Ukha can be stored in the fridge for up to 3 days. Make sure to let the soup cool completely before transferring it to an airtight container. When you’re ready to reheat it, you can use the stovetop or a microwave. On the stovetop, warm it gently over low heat until hot, stirring occasionally to avoid overcooking the fish. In the microwave, heat a portion in a microwave-safe bowl in 1-minute intervals, stirring in between, until it’s warmed through. Avoid overheating to keep the flavors fresh and the fish tender.

Yield: 4