#83 Ukha | Russian Fish Soup

Ukha (уха́) is a traditional Russian soup made with fish.

It is prepared by simmering fish in water and adding vegetables such as potatoes, carrots, and onions. Its distinctive feature is a clear broth that brings out the natural flavor of the fish.

Ukha has been enjoyed in Russia for centuries. In addition to being prepared as a home-cooked dish, it has traditionally been made during fishing trips and other outdoor activities.

In particular, the custom of preparing ukha over a campfire using freshly caught fish is a well-known part of Russian food culture.

In this article, I will explain the characteristics and history of ukha, its regional variations, and its connection to Russian fishing culture.

1. What Is Ukha?

Ukha (уха́) is a traditional Russian soup made primarily with fish.

Russia has various types of fish soup, but traditional ukha emphasizes the natural flavors of its ingredients, particularly the broth obtained from simmering fish.

To prepare ukha, fish is simmered in water, and salt, spices, and vegetables are added to enhance the flavor.

Common ingredients used in ukha include:

• ры́ба — fish
• карто́фель — potato
• морко́вь — carrot
• лук — onion
• ла́вровый лист — bay leaf
• чёрный пе́рец — black pepper
• укро́п — dill

One of the defining characteristics of ukha is its emphasis on the broth extracted from the fish.

One traditional preparation method involves making a broth from fish heads and bones before adding pieces of fish and vegetables.

Combining several varieties of fish can also produce a deeper and richer flavor.

Fresh herbs such as dill may be added before serving to give the soup a refreshing aroma.

2. The History of Ukha

Ukha is one of Russia’s traditional dishes with a long history.

Its origins can be traced back to medieval Rus’, when the term was used more broadly to describe various types of broth and soup.

In earlier forms of Russian, the word уха́ referred to soups made by simmering ingredients such as meat, poultry, or fish.

As a result, ukha was once prepared not only with fish but also with chicken and other types of meat.

Over time, fish-based ukha became increasingly common. During the 17th and 18th centuries, the term gradually became established as the name for fish soup.

This development was closely connected to Russia’s abundant water resources and the dietary traditions of its people.

Russia has major rivers, including the Volga and the Don, and fishing has been practiced in lakes throughout the country since ancient times.

Freshwater fish caught in rivers and lakes were particularly important as readily available sources of food.

The food traditions of the Russian Orthodox Church also contributed to the development of fish dishes.

Russian Orthodox Christianity includes periods of fasting during which the consumption of meat, dairy products, and certain other foods is restricted. Fish is permitted on particular days during some of these fasting periods.

These religious practices also contributed to the important role of fish in Russian food culture.

Furthermore, ukha was served not only in ordinary households but also at the tables of the imperial court and the nobility.

Historical culinary records mention various types of ukha prepared with different fish, demonstrating that recipes varied according to the fish and seasonings used.

Ukha continued to be prepared throughout Russia, with different regions developing their own preferences for fish and cooking methods.

Today, it is regarded as one of Russia’s representative traditional dishes, valued for its flavorful fish broth.

3. Types of Fish Used in Ukha and Regional Variations

A wide variety of fish can be used to prepare ukha.

Traditionally, freshwater fish caught in Russian rivers and lakes have been particularly common.

Representative varieties include:

• оку́нь — European perch
• ёрш — ruffe
• суда́к — zander
• щу́ка — northern pike
• ка́рп — carp
• кара́сь — crucian carp
• лосо́сь — salmon

Russia is a vast country with considerable regional differences in its natural environment and food culture.

Consequently, the types of fish used in ukha also vary by region.

Ukha in Northern Russia

Northern Russia has numerous lakes and rivers, and fishing has long been an important activity in the region.

In addition to freshwater fish caught in lakes and rivers, marine fish such as cod have traditionally been used in cooking along the White Sea coast.

Some northern regions also have traditional fish soups prepared with milk, reflecting the diversity of regional cooking methods.

Ukha in the Volga River Region

The Volga is a major river flowing through European Russia, where fishing and water transportation have developed over many centuries.

Dishes made with freshwater fish caught in the river have long been popular in this region.

Fish commonly used in ukha include zander, pike, carp, and perch.

Zander is particularly suitable for ukha because of its mild flavor and firm flesh.

The Volga River region is also historically known for its sturgeon fisheries.

Sturgeon has traditionally been regarded as a valuable fish, and ukha made with sturgeon has also been prepared in the region.

Thus, ukha from the Volga River region reflects the local food culture that developed around its abundant freshwater fish resources.

Ukha in Siberia

Siberia is home to major rivers such as the Ob, Yenisei, and Lena.

It also contains numerous lakes, including Lake Baikal, which support a wide variety of freshwater fish.

Depending on the region, Siberian ukha may be prepared with fish such as omul, nelma, and grayling.

Omul, in particular, is well known as a fish found in Lake Baikal and is closely associated with the region’s food culture.

In addition to being grilled or smoked, omul has traditionally been used as an ingredient in ukha.

In Siberia, freshly caught fish is also sometimes prepared directly at fishing locations, making ukha a popular dish for outdoor activities.

4. Ukha and Russian Fishing Culture

Russia has numerous rivers and lakes, and fishing has long been a popular activity among its people.

The Russian word for fishing is рыба́лка.

Other useful Russian words and expressions related to fishing include:

• рыба́лка — fishing
• рыба́к — fisherman
• лови́ть ры́бу — to catch fish
• костёр — campfire
• котело́к — small cooking pot used outdoors

In Russia, freshly caught fish is sometimes prepared on the spot to make ukha.

In the traditional method, a pot is placed over a campfire, and fish and vegetables are simmered together to make the soup.

Ukha prepared outdoors in this way is called уха́ на костре́, meaning “ukha cooked over a campfire.”

Freshly caught fish is used for the preparation.

First, small fish or fish heads are simmered to make a broth. Vegetables such as potatoes and onions are then added as desired.

Larger pieces of fish are subsequently added and simmered, and the soup is seasoned with salt and spices.

Some traditional outdoor recipes also include the distinctive practice of adding a small amount of vodka toward the end of cooking.

Preparing ukha outdoors also provides an opportunity for people to socialize with their fishing companions.

Participants bring together the fish they have caught, gather around a campfire, prepare the soup, and enjoy the finished dish together.

In this way, ukha is not only a traditional home-cooked dish but also an important part of Russian fishing culture, reflecting the country’s natural environment and the social connections formed through outdoor activities.

5. Summary

Ukha is a traditional Russian soup made primarily with fish.

It has a long history dating back to the medieval period and has developed through the use of fish caught in rivers and lakes throughout Russia.

The most important points are as follows:

• Ukha is a traditional Russian soup that emphasizes the natural flavor of fish.
• In earlier times, the term ukha also referred to soups made with meat or poultry, but it gradually became associated specifically with fish soup.
• Freshwater fish such as perch, zander, and pike have traditionally been used to prepare ukha.
• Different varieties of fish are used in northern Russia, the Volga River region, Siberia, and other parts of the country.
• Ukha is closely connected to Russian fishing culture, including the tradition of preparing the soup outdoors over a campfire.

Although ukha is a relatively simple dish that highlights the natural flavor of fish, it reflects the diverse environments and culinary traditions of Russia’s regions.

The custom of preparing freshly caught fish at fishing locations also provides insight into the close relationship between the Russian people and the country’s rivers and lakes.

Yuri Miyajima

Writer

I’m a Japanese writer with a deep interest in Russia. Through my articles, I explore a wide range of topics related to the country, including its culture, history, traditions, food, everyday life, and language.