Ukha (Russian Fish Soup)
A light, clear fish soup with salmon, white fish, potato and dill, brightened with a squeeze of lemon at the table.
- Time1 hr
- LevelEasy
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 562kcal
- 26.9gcarbs
- 6.8gof which sugars
- 22.3gfat
- 5gsaturates
- 63.8gprotein
- 4.9gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the fish bones and heads under cold water. Put them in a large pot with the water, onion, bay leaves, peppercorns and parsley stalks. Bring slowly to a simmer, skim off any scum, then simmer gently for 25 minutes. Do not let it boil hard or the stock goes cloudy.
25 min - 2
Strain the stock through a fine sieve into a clean pot and discard the bones and flavourings.
- 3
Bring the stock back to a simmer. Add the carrots and potatoes and cook for 12 minutes, until the potatoes are just tender.
12 min - 4
Add the salt, then slide in the cod and salmon. Poach gently for 4 to 5 minutes, until the fish turns opaque and flakes easily.
5 min - 5
Turn off the heat and stir in half the dill. Taste and add a little more salt if needed.
- 6
Serve in warm bowls with the rest of the dill and lemon wedges on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
