Ukha is a wonderfully rustic Russian fish soup that brings warmth, depth of flavour, and comfort to your table with every spoonful. Light, clean, and nourishing, this classic cod version is a celebration of simple ingredients cooked with care.
Jump to:
What is Ukha Soup and Why We Love Cod Ukha
I absolutely love cooking ukha, not just for its pure and honest flavours, but for how quickly it comes together with humble ingredients. This traditional Russian soup is perfect for chilly evenings, but I also make it in warmer months as a light yet satisfying meal. The clean broth, tender cod, and chunky vegetables feel both rustic and refined. It’s one of those dishes that make you feel connected to a slower, simpler time—when food was all about comfort, sustenance, and warmth. If you’ve never tried ukha before, now is your chance to experience a true Slavic classic that’s been warming hearts for centuries.
In many Russian households, ukha is a beloved dish for weekends at the dacha or after a long day of fishing. It’s also a popular comfort dish during the Orthodox fasts and during Lent when light, meat-free meals are preferred. And of course, it makes for an ideal make-ahead soup for cosy weekday lunches
Ingredients for Cod Ukha
Every ingredient in this ukha recipe has a purpose. Here’s what makes each one essential:
Cod fillets – Cod is light, flaky, and delicate in flavour. It soaks up the broth beautifully and doesn’t overpower the other ingredients. It’s the perfect fish for this style of soup.
Potatoes – Chunky potatoes bring heartiness and make the soup more satisfying. Their starch gently thickens the broth.
Carrots – One carrot is used to enrich the broth, while the other two add sweetness and texture to the final dish.
Onion (whole and unpeeled) – Adds subtle depth and a hint of sweetness to the broth without overpowering it. The peel gives a natural golden hue.
Garlic – Introduces warmth and complexity. It boosts the broth without taking over the dish.
Tomatoes – Optional, but they offer acidity and balance. They bring a lovely brightness to the soup.
Peppercorns – Whole peppercorns give a clean bite of heat and round out the flavour.
Salt – Enhances every element of the soup.
Dill – Essential herb in any ukha. Fresh dill lifts the broth and adds that unmistakable Eastern European flavour.
Water – The base of your broth. Keep it clean and let the ingredients infuse it slowly.
How to Cook Cod Ukha
This ukha recipe is super simple, even for beginners. Just four steps and a few cooking tips are all you need:
Step 1
Start by making the broth. Add cod fillets, a whole onion (unpeeled), and one carrot into a large pot. Pour in enough water to cover everything, plus a little extra. Bring it to a boil, then lower the heat to a simmer. Skim off any foam as it forms to keep your broth clear. Simmer for about 12-15 minutes. Then, discard the onion and carrot, and carefully remove the cod. Set the fish aside.
Step 2
Add your roughly chopped potatoes and sliced carrots to the hot broth. Let them cook for 15 minutes, or until tender but not falling apart.
Step 3
Gently return the cod to the pot. Add chopped tomatoes, garlic, peppercorns, and salt to taste. Simmer everything for just 2–3 minutes more to let the tomatoes break down slightly and the garlic release its aroma.
Step 4
Stir in the dill (fresh or dried), cover the pot, and turn off the heat. Let the soup rest for 10 minutes to allow the flavours to meld.
Cooking Tips
- Don’t over-stir after returning the fish, or it’ll break up too much.
- Always skim the foam to ensure a clear, golden broth.
Serving and Storing Ukha
Serve ukha warm with fresh chopped scallions and a crack of black pepper. Rye bread or rye crackers on the side are non-negotiable in my kitchen—they make the meal complete. This soup is ideal for lunch, especially on cooler days, but it's equally lovely as a light dinner. Or make it as a starter followed by those herby potatoes.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave (in short bursts) to keep the fish tender. Avoid boiling when reheating!
More ideas:
- Freeze broth alone and add fresh fish when reheating for best texture.
- Add a wedge of lemon at serving for brightness.
- Serve with a spoonful of sour cream for a richer version.
5 Helpful Tips
- Leave the onion unpeeled for a naturally golden broth.
- Avoid overcooking the fish—just reheat it briefly once added back.
- For an extra rustic touch, keep vegetable cuts chunky.
- Skimming the broth is essential for clarity.
- Add dill at the end for the freshest flavour hit.
FAQ
1. What kind of fish can I use instead of cod?
You can use haddock, pollock, or any firm white fish.
2. Is ukha the same as fish stew?
Not quite. Ukha is more of a clear broth soup, not a thick stew.
3. Can I make ukha ahead of time?
Yes, it's even better the next day. Just reheat gently to avoid overcooking the fish.
4. Can I freeze ukha?
Freeze the broth only. Add fresh fish when reheating to maintain texture.
5. Is it okay to skip the tomatoes?
Absolutely. They’re optional, but they do add lovely depth and brightness.
Traditional Cod Ukha Recipe
A traditional Russian fish soup, ukha features tender cod, hearty vegetables, and a clear, aromatic broth—perfect for any season.
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)
Instructions
- Place cod fillets, 1 whole carrot, and 1 whole onion into a large pot. Add enough water to cover the ingredients, plus about 3 cm on top.
- Bring the pot to a boil over medium heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface to keep the broth clean and clear.
- Simmer for about 12-15 minutes, then remove and discard the carrot and onion. Take the cod out and set it aside for later.
- Add the chopped potatoes and sliced carrots to the pot of broth. Simmer for about 15 minutes, or until the vegetables are tender.
- Return the cooked cod pieces to the pot. Add the chopped tomatoes, garlic, salt to taste, and peppercorns.
- Simmer for another 2-3 minutes to let the flavors combine.
- Stir in fresh or dried dill, then cover the pot with a lid. Turn off the heat and let the soup rest for 10 minutes to allow the flavors to meld.
- Serve warm, topped with fresh scallions and a sprinkle of black pepper. Pair with rye bread or rye crackers for a complete meal.
Notes
- Keep vegetable cuts chunky for an authentic feel.
- Skim the broth for clarity.
- Add dill last to preserve freshness.
- Avoid stirring too much after returning fish.
- Tomatoes add a modern twist, but are optional.
