Ukha Russian fish soup recipe (Regular and Instant pot recipe)

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Ukha Russian fish soup recipe (Regular and Instant pot recipe)

This traditional Russian fish soup recipe for Ukha (уха) is clear fish broth with chunks of salmon, veggies, topped with parsley and dill and the secret ingredient - a shot of vodka. This recipe has been passed down from generation to generation in my family - and now it can keep you warm on those cold winter and fall days. Today I make Instant Pot ukha, but you can cook it either way you like!

Course Soup

Cuisine Russian, Ukrainian

Keyword authentic, carrots, fall, fish, gluten-free, low fat, mascarpone, pescetarian, potatoes, rainbow trout, salmon, traditional, trout, winter

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 251kcal

Author Ksenia Prints

Equipment

Colander
Instant Pot optional
Large pot optional

Ingredients

1 Head and spine of large trout fish
500 g trout fillets cut into 2-inch pieces
6-8 cups water
2 small onions
6 carrots medium
6 potatoes small
1 teaspoon salt
5 whole allspice berries
2-3 whole peppercorns
2 bay leaves
100 ml vodka

Instructions

How to cook Instant Pot Ukha

If using a whole fish, fillet the fish and remove the fish head, the fish spine and tail.
Add fish head and fish spine (and fish tail, if available) to the Instant Pot. Cover with water and cook on high pressure for 20 minutes.
Drain the soup from the fish. Discard the fish bones, and return the broth to the Instant Pot.
Set the Instant Pot to sauté for 15 mins, and add potatoes. Bring to a boil.
Once boiling, add onions and carrots. Continue sautéing for at least 7 mins, adding time if needed.
Add fish fillets, salt, peppercorns, allspice and bay leaves. Close the Instant Pot lid and pressure cook for 4 mins.
Manually release pressure, open the lid and add vodka. Close the lid and leave it closed for at least 25 to 30 minutes before serving (this helps the alcohol evaporate and neutralizes the flavor, leaving a clear broth).

How to Make Ukha on the Stovetop

If using a whole fish, fillet the fish and remove the fish head, the fish spine and tail.
Add fish head and fish spine (and fish tail, if available) to a large pot with a heavy bottom. Top with enough water to cover, close with a lid and bring to a boil. Once boiling, reduce heat to low and cook for 40 minutes, until fish is completely falling apart.
Drain the soup from the fish. Discard the fish bones, and return the broth to the pot (you can also wipe out the pot at this stage; my grandmother used to cook ukha in a big black pot and she claimed that wiping the pot helps the soup get clear).
Bring the pot back to medium heat. Add the potatoes, cover the pot and bring to a boil.
Once boiling, uncover the pot and add the onion and carrots. Cover the lid and cook for 10 minutes on medium heat.
Add fish fillets, salt, allspice berries, bay leaves and whole peppercorns. Cover with a lid and cook and cook for 15 minutes, until the potatoes and carrots are tender and the fish is cooked through to an internal temperature of 165 F.
Open the lid and add vodka. Return the lid and leave it closed for at least 25 to 30 minutes before serving.

Serve ukha

Serve ukha in individual bowls with fresh parsley, dill, lemon wedges and salt and pepper to taste.

Video

Notes

To drain the soup, I remove the bones with tongs first, and then run the soup through a big colander with small holes.

Nutrition