Entree: Russia – Western Siberia – Сибирская уха ➤ Sibirskaya ukha (Traditional clear Siberian fish soup made with freshwater fish and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 lb (1.4 kg) mixed freshwater fish (e.g., pike, perch, whitefish), gutted and cleaned; reserve heads and bones for stock, fillets cut into portions (such as pike)
- 8 cups (1.9 L) cold water
- 1 tbsp (15 ml) sunflower oil
- 1 large onion, peeled and halved (8 oz / 225 g)
- 2 carrots, sliced (6 oz / 170 g)
- 2 medium potatoes, peeled and cut into 1-inch pieces (10 oz / 300 g)
- 1 bay leaf
- 8 whole black peppercorns
- 1 tsp (5 g) coarse salt, adjust to taste
- 1 tbsp (15 ml) lemon juice, plus lemon wedges to serve
- 2 tbsp (10 g) fresh dill, chopped
- 1 tbsp (5 g) fresh parsley, chopped
- Optional: 1 small tomato, peeled and chopped (no measurement required)

Instructions

1. In a large pot, heat 1 tbsp (15 ml) sunflower oil over medium heat. Add onion halves, carrots, fish heads and bones and cook, stirring, for 2–3 minutes to develop aroma. Add 8 cups (1.9 L) cold water, bay leaf, and peppercorns; bring to a gentle simmer and cook uncovered for 20–25 minutes to make a clear fish broth.
2. Strain the broth through a fine sieve into a clean pot, discarding solids. Return the clear broth to medium heat and add potatoes and chopped tomato if using; simmer until potatoes are nearly tender, about 10–12 minutes.
3. Add fish fillet portions to the simmering broth and cook gently until the fish is opaque and just cooked through, 5–7 minutes (do not boil vigorously to avoid breaking the fish).
4. Remove from heat, season with 1 tsp (5 g) salt and 1 tbsp (15 ml) lemon juice, stir in chopped dill and parsley. Serve hot with lemon wedges at the table.