Carp Fish Soup (Ukha)
Budget-friendly, filling, with rice - love from the first spoonful. Carp ukha is a simple, accessible soup for the whole family. It’s perfect to cook over a campfire after a good fishing trip, but making this tasty, quick fish soup at home is also a great idea. It’s fast and very, very easy.
Updated : 22 January, 2026
Easy
About 30 min.
Ingredients
2.5 liter
Water
400 grams
Carp
400 grams
Potato
150 grams
Rice
1
Carrot
1
Onion
2
Laurel leaf
5
Peppercorns
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook carp fish soup (ukha) at home? First, prepare the necessary ingredients. You can use fresh or frozen fish. If using frozen fish, thaw it before cooking. You can adjust the vegetables to your taste - replace or add as you like. For best results, use neutral-tasting filtered or bottled water.
Step 2
Gut the fish, remove the scales, and rinse well. Cut into portion-sized pieces. If the fish has a head, rinse it thoroughly and remove the gills. Rinse the fish again. There should be no blood clots left - otherwise they can turn the broth an unattractive brown color.
Step 3
Peel the potatoes and cut into medium cubes.
Step 4
Peel the carrot and cut into thin strips.
Step 5
Peel the onion and cut into cubes. If you or your kids don’t like onion, you can skip it, or add a whole onion at the beginning and discard it at the end. The onion will cook down and flavor the broth.
Step 6
Rinse the rice until the water runs clear. You can replace rice with another grain, for example millet.
Step 7
Put the rice, potatoes, carrot, and onion into a pot. Pour in clean water. Bring to a boil and simmer over low heat for about 15 minutes, skimming off any foam.
Step 8
Add the fish, bay leaves, peppercorns, and salt. Cook, skimming foam, for about 20 minutes more, until done.
Step 9
Ladle the carp ukha with rice into bowls, garnish with fresh herbs, and serve. Enjoy!
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