103 Clear fish soup with ruff, burbot, perch, pike, whitefish, tench, or sturgeon

Ukha iz ershej, nalima, okunej, shchuki, siga, lina, osetra

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • (3 lbs ruff)
  • 3 lbs larger fish
  • ½ parsley root
  • ½ celery root
  • 2 onions
  • 10–20 allspice
  • 1–2 bay leaves
  • parsley and dill
  • (½ seeded lemon)
  • (½–1 glass sauternes or champagne)


    Just as a meat bouillon is tastier when it has more meat, so an ukha is tastier with more fish. For a very good ukha for 6–8 persons, that is for 6–8 soup bowls, use no less than 6 lbs of fish. For a moderate quality, use 3 lbs of fish.

    Prepare a bouillon from root vegetables and spices, adding, if possible, 3 lbs of ruff. Cook for an hour until completely tender. Then strain the bouillon, add 3 lbs of some sort of fish, skinned, boned, and cut into pieces, and boil until the fish is done. Use burbot, perch, pike, whitefish, tench, or sturgeon, etc. To serve, add greens and several lemon slices. Sauternes or champagne may also be added.

    Remarks: The tastiest ukha is prepared from very fresh fish, just caught and cleaned. If a fish lies around, even for just a few hours, the ukha does not taste nearly as good as when a freshly caught fish is used. If starting with a lively fish, neither spices nor root vegetables need be added, only an onion. If the fish is already half-dead (lit.: sleepy or drowsy, sonnaja), add a parsley root, a celery root, a leek, and even spices as indicated above. If using burbot, do not add root vegetables, but boil the roe with the bouillon to give the ukha a special flavor. Mash the raw, soft fish roe and discard the membrane before adding the roe to the soup. Only add the roe if a live burbot is available.