"Ukha" started to be used as a term for fish broth in Russian cuisine in the late 17th to early 18th centuries.

Beginning in the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.

In the 19th century, many travellers visiting Russia claimed ukha to be one of the best dishes in Russian cuisine.

Vegetables were kept to a minimum when preparing ukha, and in fact, in classic Belarusian cuisine, ukha was simply a rich fish broth that accompanied fish pies (pirozhki, rasstegai, coulibiac, and other pirogi).

Commonly fishermen add a shot of vodka to ukha at the end to create a specific flavour.