Cod Ukha is a clear, light Russian fish soup made with flaky cod, tender potatoes, carrots, and fresh dill. Ready in under an hour, this easy one-pot meal is fragrant, warming, and surprisingly simple for a weeknight dinner.
The broth is clean and golden, the fish is soft and delicate, and the whole thing tastes like proper home cooking without any heavy cream or butter. You get a full bowl of goodness with very few ingredients, which is why this cod ukha recipe sits near the top of my winter rotation. It is light enough to eat on a busy evening, hearty enough to feel like a real meal, and the leftovers taste even better the next day.
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Ingredients for Cod Ukha
Here is what you need to cook this traditional Russian fish soup at home.
- Cod fillets – Mild, flaky, and the classic choice for a clean-tasting broth. They cook quickly and hold their shape in the soup.
- Potatoes – They give the soup body and a soft, starchy bite. I use waxy potatoes so they hold together during simmering.
- Carrots – One goes whole into the broth for sweetness, the others are sliced for the soup itself.
- Onion – Added whole and unpeeled to the broth. The skin gives the stock a lovely golden colour.
- Garlic cloves – A small amount adds warmth without taking over the delicate fish flavour.
- Tomatoes – Optional, but they add a gentle tang and a hint of colour to the finished bowl.
- Peppercorns – Whole black peppercorns give a soft, rounded heat that ground pepper cannot match.
- Sea salt – Added at the end so you can season the broth properly once the vegetables and fish are in.
- Dill – The signature herb of any authentic ukha recipe. Fresh is best, but dried works well in winter.
- Water – A good ukha fish soup starts with clean water and lets the ingredients do the talking.
How to Make Cod Ukha at Home
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: Drop the chopped potatoes and sliced carrots into the broth. Simmer for around 15 minutes, until the vegetables feel tender when pierced with a fork. Return the cod to the pot along with the chopped tomatoes, garlic, peppercorns, and salt to taste. Simmer for another 2 to 3 minutes.
Step 4: Stir in the dill, cover the pot with a lid, and switch off the heat. Let the soup rest for 10 minutes so the flavours can settle. Serve warm, topped with fresh scallions and a little black pepper.
How to Serve and Store Cod Ukha
I like to serve this Russian fish soup hot in wide, shallow bowls so you can see the broth, the pink tomato, the orange carrot, and the white fish. A generous handful of sliced scallions and a crack of black pepper on top finishes it off nicely. For a proper traditional touch, pair it with thick slices of rye bread or a few rye grenki on the side.
AnyCod Ukha leftovers keep well in a sealed container in the fridge for up to 2 days. I do not recommend freezing it, as the potatoes turn grainy and the fish loses its texture. Reheat gently on the stove over low heat, just until warmed through, so the cod stays tender and does not break apart.
Top Tips and Notes for the Best Cod Ukha
- Use the freshest cod you can find. The fish is the star here, so quality really matters in a simple soup like this. Fresh cod has a clean smell, firm flesh, and a slight sheen. If fresh is not available, good-quality frozen cod works well too, just make sure to defrost it slowly in the fridge overnight rather than in warm water.
- Keep the onion skin on for the broth. This is a small trick that makes a big difference in a traditional ukha. The papery brown skin releases a gentle golden colour into the water, giving you that classic clear-yet-warm hue you see in every authentic Russian fish soup. Just rinse the onion well before adding it, and remember to fish it out with the carrot once the broth is ready.
- Skim the foam patiently. When the pot first comes to the boil, a grey foam will rise to the top. Take a spoon and lift it off gently, working slowly around the edges of the pot. Skipping this step gives you a cloudy broth with a slightly muddy flavour, so it is worth the two or three minutes it takes.
- Do not overcook the cod. Cod is a delicate fish and can turn rubbery if you boil it too long. The initial 12 to 15 minutes is plenty to cook it through and flavour the broth. When you return it to the pot at the end, you only need a couple of minutes to warm it back up before serving.
- Cut the potatoes into chunky pieces. Small diced potatoes tend to break down and cloud the soup. Larger rough chunks hold their shape, soak up the broth nicely, and give you a proper spoonful with every bite. I usually cut each medium potato into about six pieces.
- Salt at the end, not the beginning. The broth reduces as it simmers, so if you salt early, you risk ending up with a soup that is too salty. Add a pinch once the vegetables are cooked, taste it, and then adjust. This gives you full control over the final flavour.
- Serve it the same day if possible. While leftovers do keep for a day or two, this soup is at its absolute best within a couple of hours of cooking. The broth is at peak clarity, the fish is softest, and the dill is most fragrant. If you are cooking ahead, prep the vegetables and broth base, then add the cod just before serving.
FAQ about Cod Ukha Recipe
What is ukha soup?
Ukha is a traditional Russian fish soup with a long history, dating back several centuries. It is known for its clear, light broth and the fact that it uses very few ingredients, letting the fish flavour shine through. Unlike thick, creamy chowders, ukha is meant to be clean-tasting and fragrant, often finished with dill and served with dark bread.
Can I use a different fish instead of cod?
Yes, absolutely. Any firm white fish works well here, including haddock, pollock, pike, or perch. Salmon and trout can also be used for a richer version, though the broth will be less clear. Avoid oily fish like mackerel or sardines, as they overpower the delicate balance of the soup.
Why is my broth cloudy?
A cloudy broth usually comes from boiling the soup too hard or skipping the foam-skimming step. Always bring the pot up to a boil and then reduce it to the gentlest simmer straight away. Taking a few minutes to skim off the grey foam as it rises will give you the clear, golden broth that defines a good ukha.
Can I freeze Cod Ukha soup?
I do not recommend freezing this one. Potatoes tend to go grainy and watery after defrosting, and cod can become mushy and lose its appeal. It is a fairly quick soup to make from scratch, so I would rather cook a fresh pot than fight with frozen leftovers.
Is Ukha healthy?
Yes, it is one of the most wholesome soups you can make. Cod is low in fat and high in protein, and the soup uses no cream, butter, or flour. The vegetables add fibre and vitamins, and the whole bowl is naturally gluten-free if you skip the bread on the side.
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 the cod fillets, one whole carrot, and the unpeeled onion into a large pot. Pour in enough water to cover everything by about 3 cm. Bring to the boil over medium heat, then lower to a gentle simmer and skim off any foam that rises to the top. Simmer for 12 to 15 minutes to build a clean broth.
- Lift out the carrot and onion and discard them. Remove the cod carefully and set it aside on a plate. Add the chopped potatoes and sliced carrots to the broth and continue to simmer for about 15 minutes, until the vegetables are fork-tender.
- Return the cod pieces to the pot, along with the chopped tomatoes, sliced garlic, peppercorns, and salt to taste. Simmer for another 2 to 3 minutes, just long enough for the flavours to come together without overcooking the fish.
- Stir in the dill, cover the pot with a lid, and switch off the heat. Let the soup rest for 10 minutes so the flavours can settle. Serve warm in bowls, topped with fresh scallions and a crack of black pepper. Pair with rye bread or rye crackers for a complete meal.
