Ukha, soup from Russia: what it is and how it is eaten

Ukha is a clear soup from Russia, made with freshwater fish and a few vegetables like potato, leek, and parsley root. The broth is seasoned with herbs and spices such as dill, tarragon, black pepper, and sometimes saffron or nutmeg. Ukha is most closely tied to the Don region and is often enjoyed as part of everyday meals.

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Ukha is a clear soup made with freshwater fish
Herbs like dill and tarragon flavor the broth
The dish is most associated with Russia's Don region
Some fishermen add vodka or a charred stick for taste

What is Ukha?

Ukha is a clear soup made with a variety of freshwater fish, such as bream, pike, or catfish. The broth is light and aromatic, flavored with root vegetables like potato, leek, and parsley root. Herbs such as dill, tarragon, and parsley, along with spices like black pepper, saffron, nutmeg, and fennel seed, give the soup its distinctive taste. The soup is typically transparent, with chunks of fish and vegetables visible in the bowl.

Where does Ukha come from?

Ukha has its roots in Russian cooking, especially among the Cossack steppe riders, and is most associated with the Don region. The word 'ukha' originally referred to rich meat or chicken broths in earlier centuries. It was only from the late 17th to early 18th centuries that the term became linked to fish broth. Over time, fish became the main ingredient, and ukha developed into a dish with a unique place in Russian cuisine. In Belarus, it was known as a simple fish broth served with pies.

How is Ukha made?

To make ukha, a selection of small, fresh freshwater fish is simmered with root vegetables such as potato, leek, and parsley root. Herbs and spices are added for flavor, including dill, tarragon, bay leaf, black pepper, and sometimes saffron or nutmeg. Some cooks use several kinds of fish to deepen the flavor, and aficionados prefer not to use saltwater fish. Occasionally, a shot of vodka or a charred stick from the fire is added at the end for extra aroma.

How and when is Ukha eaten?

Ukha is served as a first course or main dish, often as part of a simple meal. In Belarusian tradition, it was paired with fish pies like pirozhki or coulibiac. The soup is enjoyed for its clear, delicate broth and tender pieces of fish. It is a common everyday food, especially among fishermen and in regions close to rivers. There are no specific customs or accompaniments required, though some enjoy it with bread or pies.

Kinds of Ukha

Ukha can be made with many types of freshwater fish, including perch, tench, sheatfish, and burbot, depending on what is available. Some versions use only the broth, while others include more vegetables. In Belarus, the soup is often just a rich fish broth, while in Russia today, potatoes and other vegetables are more common. The method and seasoning may vary by region and personal taste.

What Ukha means

Ukha is a well-known part of Russian culinary tradition and is often mentioned as a highlight by visitors to Russia in the 19th century. It is closely linked to fishing culture and outdoor cooking, with customs like adding vodka or a firebrand for flavor. The soup is seen as a symbol of Russian simplicity and connection to the land and rivers, especially in the Don region.

Questions people ask about Ukha

What is ukha made of?

Ukha is made from freshwater fish, root vegetables such as potato and leek, and flavored with herbs like dill and tarragon, plus spices such as black pepper and sometimes saffron.

Where does ukha come from?

Ukha comes from Russia, with its roots among the Cossack steppe riders, and is especially linked to the Don region.

What kind of fish is used in ukha?

A wide range of freshwater fish can be used, including bream, pike, catfish, perch, tench, and burbot. Fresh fish is preferred for the best flavor.

Is ukha a soup or a broth?

Ukha is a clear fish soup, but the term originally referred to broths made from meat or chicken before becoming associated with fish in Russian cuisine.

Are there any special customs when making ukha?

Some fishermen add a shot of vodka or dip a smoldering stick from the fire into the soup at the end to give it a unique aroma.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Ukha", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Ukha