Fish Soup – Simple Ukha Recipe

If you’re looking for a comforting, nourishing meal that celebrates the natural flavor of fish, this Fish Soup, also known as Ukha, is a wonderful recipe to try. Made with fish heads, tails, or simple fish fillets, this traditional-style fish soup combines a delicate homemade broth with tender potatoes, sweet carrots, fresh dill, and a bright squeeze of lemon.

What makes this easy Ukha recipe so special is its simplicity. Instead of relying on heavy cream or complicated seasonings, the soup lets the fish shine, creating a light yet satisfying broth with plenty of natural flavor. Bay leaves and onion add aromatic depth, while potatoes make every bowl hearty enough for a comforting lunch or dinner.

Best of all, this homemade fish soup takes just 35 minutes from start to finish. You can prepare it with fish heads for a richer broth or use a couple of fish fillets for a quicker weeknight version. Whether you’re craving a cozy seafood dinner or looking for a fresh alternative to heavier soups, this simple Ukha recipe is a delicious way to bring wholesome ingredients to the table.

Why You’ll Love This Recipe

• Ready in 35 minutes: A practical seafood dinner that fits easily into a busy schedule.
• Simple, wholesome ingredients: Fish, potatoes, carrots, onion, and herbs create a flavorful homemade soup.
• Two preparation options: Use fish heads and tails for a deeper broth or fish fillets for convenience.
• Light but satisfying: Tender potatoes and flaky fish make this soup filling without a heavy, creamy base.
• Fresh and aromatic: Bay leaves, dill, and lemon bring a delicate fragrance and refreshing finish to every bowl.

Ingredients

For the Fish Stock

• 2 pounds fish heads, tails, or fish fillets: The foundation of the soup. Fish heads and tails create a richer, more flavorful stock, while fillets offer a convenient alternative.
• 4 quarts filtered water: Provides the liquid base for the broth. Use enough water to cover the fish and aromatics when making stock from heads and tails.
• 1 large yellow onion, peeled and halved: Adds mild sweetness and depth to the broth.
• 4 bay leaves: Infuse the stock with a subtle herbal aroma.
• 1 tablespoon sea salt: Seasons the broth and enhances the natural flavor of the fish. Adjust to taste, especially if your stock reduces during cooking.

For the Fish Soup

• 5–6 large Yukon Gold potatoes: Add a buttery texture and make the soup hearty and satisfying. Their creamy flesh holds together well during cooking.
• 3 medium carrots, peeled and sliced: Bring natural sweetness, color, and a tender bite to the broth.
• 1 lemon: Fresh lemon juice brightens the soup and balances the savory fish flavor.
• 4 sprigs fresh dill or scallions: Provide a fresh herbal finish. Dill is especially delicious with fish, while scallions offer a mild onion flavor.

Optional additions: Whole peppercorns can add gentle warmth to the stock. If you enjoy a stronger herbal flavor, you can also add a few parsley stems while simmering the fish.

How to Make Fish Soup – Simple Ukha Recipe

Step 1: Prepare the Fish Stock

For the traditional fish-head version, thoroughly rinse the fish heads and tails under cold running water. Place them in a large stockpot with the halved onion, bay leaves, salt, and enough water to cover the ingredients.

Bring the water to a gentle simmer over medium heat, then reduce the heat so that only occasional bubbles rise to the surface. Simmer gently for about 20 minutes.

Avoid boiling the fish vigorously, as this can make the broth cloudy and break the fish apart excessively.

Once the stock is ready, carefully strain it through a fine-mesh sieve into a clean pot. Remove any usable cooked fish meat from the heads and tails, checking carefully for bones, and set the meat aside. Discard the remaining bones and other solids.

Tip: Straining is especially important when using fish heads and tails because small bones can remain in the broth. Take your time to ensure the stock is free of bones before continuing.

Step 2: Use the Quick Fish Fillet Method if Preferred

If you’re short on time, you can make this easy fish soup with 2–3 fish fillets weighing about 6 ounces each.

Place the rinsed fillets in a medium stockpot with the onion, bay leaves, salt, and water. Bring the liquid to a gentle simmer and cook for approximately 10 minutes, or until the fish is cooked through.

Carefully remove the fish and onion. Discard the onion, and once the fish is cool enough to handle, remove the skin if necessary and flake the flesh into bite-sized pieces.

Keep the broth in the pot, removing any visible impurities with a small fine-mesh sieve. If needed, add more water to provide enough liquid for the potatoes and carrots.

Step 3: Cook the Potatoes and Carrots

Peel the potatoes and cut them into evenly sized bite-sized cubes. Slice the carrots into rounds or half-moons.

Add the potatoes and carrots to the strained fish stock. Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the vegetables are tender.

The original recipe estimates approximately 6 minutes, but the exact time will depend on the size of your potato pieces. Start checking early and continue cooking until a fork slides easily into the potatoes.

Tip: Cut the potatoes into similar-sized pieces so they cook evenly. Avoid making them too small, as they may break apart and cloud the broth.

Step 4: Add the Cooked Fish

Return the reserved fish meat to the pot. Stir gently and simmer for another 2–3 minutes, just long enough to warm the fish and allow the flavors to come together.

Taste the broth and adjust the seasoning with additional salt if necessary.

Tip: Add the fish toward the end of cooking. Overcooking can make the flesh dry, rubbery, or prone to breaking into very small pieces.

Step 5: Finish with Lemon and Fresh Herbs

Remove the pot from the heat. Squeeze in fresh lemon juice, starting with a little and adding more according to your taste.

Chop the fresh dill or scallions and sprinkle them over the soup. Garnish individual bowls with thin lemon slices for a bright, attractive presentation.

Serve the soup warm while the fish is tender and the broth is fragrant.

Tips for Success

• Choose suitable fish: Mild white fish such as cod, haddock, pollock, or similar varieties works well for a delicate broth. Salmon can also be used if you prefer a richer flavor.
• Use fish heads for a deeper stock: Fish heads and tails contribute additional flavor and body. Choose fresh fish and clean the pieces thoroughly before cooking.
• Strain carefully: Always strain stock made from fish heads and tails, and inspect any reserved fish meat for bones.
• Keep the broth at a gentle simmer: A rolling boil can break apart the fish and make the broth cloudy.
• Cut vegetables evenly: Similar-sized potato cubes and carrot slices cook at roughly the same rate.
• Add lemon at the end: Fresh lemon juice tastes brighter when added after cooking and allows you to control the acidity.
• Don’t overcook the fish: Simmer the fish gently until just cooked through, then remove the soup from the heat.
• Adjust the salt carefully: If using prepared stock or salted fish, start with less salt and season after the vegetables and fish have cooked.

Equipment Needed

• Large stockpot: Ideal for preparing the fish stock and cooking the soup.
• Fine-mesh sieve: Essential for straining fish-head stock and removing small bones or impurities.
• Medium saucepan or stockpot: Useful for the quick fish fillet method or for transferring strained stock.
• Sharp knife and cutting board: For preparing the potatoes, carrots, onion, and herbs.
• Ladle: Makes serving the soup and its broth easier.
• Fork: Helpful for flaking cooked fish into bite-sized pieces.

If you don’t have a fine-mesh sieve, use a clean, fine straining cloth placed over a heatproof container. Be careful when handling hot stock, and never press fish bones through the strainer.

Recipe Variations

1. Classic Russian-Style Ukha

For a more traditional-style Ukha, use fresh fish heads and tails to prepare a flavorful broth. Keep the seasoning simple with onion, bay leaves, salt, and fresh herbs. Depending on the fish available, you can combine different varieties to create a more complex stock.

2. Salmon and Potato Fish Soup

Replace the white fish with salmon fillets for a richer, more pronounced seafood flavor. Cut the salmon into large chunks and add it near the end of cooking. Simmer gently until the fish is just cooked through, then finish with lemon juice and dill.

3. Vegetable-Packed Fish Soup

Add chopped celery, leeks, or extra carrots to increase the vegetable content. Add firmer vegetables with the potatoes and softer vegetables according to their cooking times. This variation creates a more colorful and substantial soup.

4. Spicy Fish Soup

For a little heat, add a pinch of red pepper flakes or a small amount of finely chopped fresh chili to the stock. You can also include freshly ground black pepper for gentle warmth without overpowering the delicate fish flavor.

5. Garlic and Herb Fish Soup

Add one or two lightly crushed garlic cloves to the stock for extra aroma. Finish with fresh parsley, dill, and a drizzle of olive oil for a Mediterranean-inspired variation.

6. Low-Carb Fish Soup

For a lower-carbohydrate option, replace the potatoes with cauliflower florets or diced zucchini. Add the vegetables according to their cooking times so they become tender without turning mushy. The broth will be lighter, but the fish and herbs will still provide plenty of flavor.

Serving Suggestions

This simple Ukha recipe is delicious on its own, but a few easy accompaniments can make it an even more satisfying meal.

Bread and grains

• Crusty sourdough bread: Perfect for dipping into the delicate fish broth.
• Garlic bread: Adds a savory, toasted flavor that pairs nicely with the soup.
• Warm dinner rolls: A soft, comforting option for a family meal.
• Cooked rice: Serve a small portion alongside the soup if you’d like a more filling dinner.

Fresh sides

• Cucumber and tomato salad: Adds refreshing crunch and balances the warm broth.
• Steamed green beans: A simple vegetable side that keeps the meal light.
• Roasted asparagus: Offers a slightly earthy flavor that complements fish.
• Green salad with lemon dressing: Reinforces the soup’s fresh citrus notes.

Garnishes

• Fresh dill or chopped scallions
• Lemon wedges or thin lemon slices
• Freshly ground black pepper
• A light drizzle of extra-virgin olive oil

For a cozy family dinner, serve the soup in deep bowls with fresh herbs and lemon on the side. If you’re entertaining, place the stockpot on the table and let everyone serve themselves.

Frequently Asked Questions

What Is Ukha Fish Soup?

Ukha is a traditional Russian fish soup known for its clear, flavorful broth and simple ingredients. Recipes vary, but fish, water or fish stock, onions, and herbs are common components. Potatoes, carrots, and fresh dill are popular additions in many home-style versions.

What Is the Best Fish to Use for Ukha?

Mild white fish such as cod, haddock, pollock, or similar varieties works well for a light, delicate soup. Fish heads and tails can provide a richer broth, while salmon gives the soup a more pronounced flavor. Choose fresh fish and remove any remaining bones before serving.

Can I Make Fish Soup Without Fish Heads?

Absolutely! Fish fillets are an excellent shortcut. Simmer 2–3 fillets in water with onion, bay leaves, and salt until cooked through. Remove and flake the fish, cook the vegetables in the broth, then return the fish to the pot near the end. This makes a convenient version of homemade fish soup without needing a separate fish stock.

How Do I Keep Fish from Falling Apart in the Soup?

Avoid vigorous boiling and add the cooked fish toward the end of the cooking process. Stir gently rather than vigorously, and simmer only until the fish is heated through. Larger flakes or chunks generally hold their shape better than very small pieces.

How Should I Store Leftover Fish Soup?

Transfer leftovers to an airtight container and refrigerate promptly. Fish soup can generally be stored in the refrigerator for 3–4 days, provided it has been handled and chilled safely.

Reheat it gently in a saucepan over medium-low heat until thoroughly hot, stirring carefully. Avoid a vigorous boil, which can break up the fish and soften the vegetables excessively.

Can I Freeze Homemade Fish Soup?

Yes, although the texture of the potatoes may change after freezing and thawing. For the best results, freeze the strained fish stock separately and prepare the vegetables and fish fresh when possible.

If freezing the finished soup, cool it promptly, place it in freezer-safe containers, and leave room for expansion. Thaw it in the refrigerator and reheat thoroughly, stirring gently.

Final Thoughts

This Fish Soup – Simple Ukha Recipe is a wonderful reminder that a comforting homemade meal doesn’t need complicated ingredients or hours of preparation. With tender fish, soft potatoes, sweet carrots, aromatic bay leaves, and a refreshing squeeze of lemon, every bowl offers simple, satisfying flavor.

Whether you choose fish heads and tails for a richer homemade stock or use fish fillets for a quicker weeknight dinner, this easy Ukha recipe is flexible enough to suit your kitchen and your schedule. Fresh dill and lemon bring everything together, making the soup feel light, nourishing, and full of character.

Serve it with crusty bread, a fresh salad, or simply enjoy it on its own for a cozy seafood meal. If you try this homemade fish soup, share your favorite fish variety or herb combination in the comments. You might discover a new family favorite!

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