Fish soup “Ucha”

Fish soup “Ucha”

A big advantage of Russian cuisine is its simplicity. Many recipes, such as Ucha fish soup, are so easy to prepare that even untrained cooks can try their hand at delicatessen.


  • 1.5 kg of fish
  • 600 g of mussels
  • 1 big onion
  • 2 big potatoes
  • 2 pieces of celery
  • 2 carrots
  • Bunch of greenery
  • 1 lemon
  • 3 bay leaves and 4 cloves


The French are true gourmets and have enriched the world with their culinary art. But sometimes you can be put off by their attitude. For example, when they claim that only people from Marseille can prepare a real bouillabaisse.

How refreshing are the Russian recipes on the other hand. This fish soup has no technical requirements and can be prepared by any chef. Mussels and fish unite in a delicious yet simple way in a clear soup with vegetables. This type of preparation brings out the natural aroma of the ingredients to their full advantage.

It is important that you take fresh fish for your ucha and brush off the mussels well before cooking removing all traces of the so-called beard.

Russian fish soup “Ucha” detailed photo recipe

55 minutes

1. Place celery, whole onion and the fish, which has been cut into pieces, into a pot.

2. Cut carrot into big slices and add to the pot. Grate lemon zest and add to the broth.

3. Cut potatoes into stripes.

4. Add the vegetable to the pot.

5. Cover with 4 l of water and bring to a boil.

6. Skim off foam, cook for 30 minutes.

7. Add mussels that have been cleaned and washed well. Cook for another 5-6 minutes.

8. Add fresh green herbs to the soup.

9. Before serving, remove the fishbone. Serve hot.

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