Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 liters (6 cups) cold water
- 1 medium onion, halved (well-washed; leave skins on for color)
- 1 small carrot (about 100 g), sliced
- 8 whole black peppercorns
- 1 bay leaf
- 1 1/4 tsp kosher salt, divided (plus more to taste)
- 2 medium potatoes (about 300 g), peeled and cut into 1.5 cm (1/2-inch) cubes
- 400 g (14 oz) skinless salmon or firm white fish (cod, haddock), cut into 3 cm (1 1/4-inch) pieces
- 2 tbsp chopped fresh dill; 1 tbsp chopped fresh parsley
- 2 tsp fresh lemon juice (plus wedges for serving)
- 1 tbsp unsalted butter (optional, for silkiness)
- Optional: 1 tbsp vodka
- 4 slices dark rye bread, warmed
Do This
- 1. Rinse potato cubes until water runs clear; soak 10 minutes, then drain.
- 2. Simmer water, onion, carrot, peppercorns, bay leaf, and 1 tsp salt for 20 minutes at 85–90°C (185–195°F); do not boil. Skim.
- 3. Strain through a fine-mesh sieve (line with cheesecloth for extra clarity); return clear broth to pot.
- 4. Add potatoes; gently simmer 10–12 minutes until just tender.
- 5. Slide in seasoned fish; keep at 85–90°C (no bubbles) and poach 3–4 minutes until opaque and flaky.
- 6. Stir in dill, parsley, lemon juice, optional butter and vodka; adjust salt; ladle into bowls and serve with warm rye bread.
Why You’ll Love This Recipe
- Crystal-clear, golden broth with delicate, clean fish flavor.
- Weeknight-friendly: ready in 45 minutes with pantry staples.
- Ultra-gentle poaching keeps fish juicy and tender.
- Classic Slavic comfort served simply with warm rye bread.
Grocery List
- Produce: Onion, carrot, potatoes, fresh dill, fresh parsley, lemon
- Dairy: Unsalted butter (optional)
- Pantry: Black peppercorns, bay leaf, kosher salt, rye bread, vodka (optional)
Full Ingredients
Aromatic Broth Base
- 1.5 liters (6 cups) cold water
- 1 medium onion, halved (well-washed; leave papery skins on for color)
- 1 small carrot (about 100 g), sliced
- 8 whole black peppercorns
- 1 bay leaf
- 1 tsp kosher salt
- Optional but nice: a few parsley stems
Potatoes and Fish
- 2 medium potatoes (about 300 g), peeled and cut into 1.5 cm (1/2-inch) cubes
- 400 g (14 oz) skinless salmon or firm white fish (cod, haddock, pike), cut into 3 cm (1 1/4-inch) pieces
- 1/4 tsp kosher salt (to season the fish)
Finishing & Garnish
- 2 tbsp fresh dill, finely chopped (plus more for topping)
- 1 tbsp fresh parsley, finely chopped
- 2 tsp fresh lemon juice (plus extra wedges to serve)
- 1 tbsp unsalted butter (optional, for a silky finish)
- Optional: 1 tbsp vodka (traditional flourish for brightness)
- Freshly ground black pepper, to taste
To Serve
- 4 slices dark rye bread, warmed or lightly toasted
- Soft butter for the bread (optional)
Step-by-Step Instructions
Step 1: Prep the potatoes, herbs, and fish
Peel and cut the potatoes into 1.5 cm (1/2-inch) cubes. Rinse under cold water until it runs clear, then soak in fresh cold water for 10 minutes to remove excess starch. Drain and set aside. Finely chop the dill and parsley. Pat the fish dry and cut into 3 cm (1 1/4-inch) pieces; season lightly with 1/4 tsp kosher salt. Keep everything chilled while you start the broth.
Step 2: Build a quick aromatic broth
In a medium pot (3–4 liters), add cold water, halved onion (skins on), sliced carrot, peppercorns, bay leaf, parsley stems if using, and 1 tsp kosher salt. Bring just to a bare simmer over medium heat, then reduce to maintain 85–90°C (185–195°F). You should see only tiny lazy bubbles; avoid a rolling boil to keep the broth crystal-clear. Simmer for 20 minutes, skimming any foam or film that rises.
Step 3: Strain for clarity
Set a fine-mesh sieve over a clean pot and line the sieve with damp cheesecloth (or a coffee filter for extra clarity). Strain the broth, discarding the solids. Rinse the original pot if needed and return the clear broth to it. Taste and adjust salt lightly; you will refine seasoning later.
Step 4: Cook the potatoes gently
Add the drained potato cubes to the clear broth. Return to 85–90°C (185–195°F) and simmer gently for 10–12 minutes, until the potatoes are just tender when pierced with the tip of a knife. Skim any small bubbles or foam; avoid vigorous stirring, which can cloud the soup.
Step 5: Poach the fish without boiling
Slide in the fish pieces. Reduce the heat as needed to hold the broth at 85–90°C (185–195°F) with no active bubbling. Poach for 3–4 minutes, just until the fish is opaque and flakes easily. Do not stir; instead, gently swirl the pot to distribute heat without breaking the fish.
Step 6: Finish with herbs, lemon, and silk
Stir in the chopped dill and parsley, the lemon juice, and the butter if using. For a traditional lift, add the optional vodka. Taste and adjust seasoning with a pinch more salt and a few grinds of black pepper. Remove any stray peppercorns or bay leaf if it made its way back into the pot.
Step 7: Serve steaming with rye bread
Warm the rye bread (optional: toast at 180°C/350°F for 5 minutes). Ladle the ukha into warm bowls, making sure each serving gets fish and potatoes. Garnish with a bit more dill and offer lemon wedges on the side. Serve immediately with the warm rye bread and soft butter.
Pro Tips
- For a luminous broth, keep the heat low (85–90°C/185–195°F), skim often, and never let it boil.
- Leaving the onion skins on adds a delicate golden hue; just wash the onion well first.
- Soaking the potato cubes removes surface starch and helps keep the soup clear.
- Use an instant-read thermometer for precision; if you do not have one, look for tiny, occasional bubbles and no agitation.
- Cut fish into even pieces so everything cooks at the same pace in just a few minutes.
Variations
- Classic bones-on broth: Simmer fish heads and bones with the aromatics for 20 minutes, then strain for deeper flavor (no vigorous boil).
- Mixed catch: Use half salmon and half cod for contrasting color and texture; add a few peeled shrimp in the last 2 minutes if you like.
- Smoky accent: Flake 50 g (2 oz) hot-smoked salmon into each bowl before ladling in the broth for a subtle smoky note.
Storage & Make-Ahead
Best enjoyed the day it is made. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently over low heat until steaming (do not boil) to avoid overcooking the fish. Freezing is not recommended due to the potatoes. For make-ahead prep, cook and chill the broth only; reheat, then add potatoes and fish just before serving.
Nutrition (per serving)
Approximate values (with butter, without bread): 290 calories; 21 g protein; 16 g fat; 14 g carbohydrates; 700 mg sodium. Values will vary with fish choice and salt.
