Tsar's Ukha (Belarusian Fish Soup, Tsar's Fish Soup)

  • Prep Time - 20 minutes
  • Cooking Time - 50 minutes
  • Servings: 6
  • Country: Belarus
Clear golden fish soup Ukha with pieces of fish, potatoes, and dill, served in a rustic bowl.

Ukha, or Tsar's Fish Soup, differs from ordinary fish soups in its emphasis on the quality and flavor of the broth. The broth is simmered slowly from fish bones and heads (gills removed) with minimal vegetables to keep it clear and concentrated.

For the best flavor, you should use a mix of lean fish (like pike perch) for the clarity of the broth and fatty fish ( like salmon) for richness. Vegetables are added towards the end to prevent them from becoming overcooked.

Ingredients

I. For the Fish Broth (Ukha Base)

  • 1 kg Fish bones, heads, and trimmings (salmon, pike perch, pike)
  • 2.5 l Water
  • 1 pc Onion, whole, unpeeled
  • 1 pc Carrot, whole
  • 1 to taste Bay leaf and whole black peppercorns

II. For Finishing the Soup

  • 500 g Fish fillets, cut into 3 cm pieces (pike perch, cod, salmon)
  • 3 pcs (medium) Potatoes, diced
  • 1 pc Carrot, diced
  • 1 for garnish Fresh dill and parsley
  • 1 tbsp Vodka or white wine (optional)
  • 1 to taste Salt, pepper

Instructions

Step 1: Preparing the Base Broth

Thoroughly wash the fish heads and bones and remove the gills (gills would make the soup bitter).

Place them in a pot, add cold water, the whole unpeeled onion, carrot, bay leaf, and black peppercorns. Bring to a boil, reduce the heat, and simmer slowly for 30-40 minutes (letting it just barely bubble).

Regularly skim the foam from the surface to keep the broth clear. Strain the broth through a fine sieve or cheesecloth into a clean pot. Discard the onion and bones; you can set the carrot aside.

Step 2: Cooking the Vegetables

Add the diced potatoes and diced carrot to the strained broth. Cook for about 10-15 minutes until the potatoes are semi-soft.

Step 3: Adding Fish and Finishing

Add the pieces of fresh fish fillets. Simmer the soup for only 8-10 minutes until the fish is tender and floats to the surface.

Season with salt and black pepper. At this point, you can also add a tablespoon of vodka or wine – it helps to clarify the broth and enhances the fish aroma (traditional step, optional).

Step 4: Serving

Serve the soup hot. Generously sprinkle each serving with chopped fresh dill and parsley. Traditionally served with a slice of rye bread or a pirog.