why make this recipe
Fish soup, or Ukha, is a comforting dish that brings warmth to the body and soul. This simple recipe allows you to create a nutritious meal using minimal ingredients. It’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or something delicious to impress guests. Ukha is not just tasty; it’s also packed with vitamins and omega-3 fatty acids from the fish. Making this soup at home means you can customize it to your taste and enjoy a homemade dish that celebrates the flavors of the sea.
how to make Fish Soup
Ingredients
- 2 pounds fish head, tails, or fish fillets (see notes)
- 4 quarts filtered water
- 1 large yellow onion (peeled and halved)
- 4 bay leaves
- 1 tablespoon sea salt
- 5-6 large Yukon gold potatoes
- 3 medium carrots (peeled and sliced)
- 1 lemon
- 4 sprigs fresh dill or scallions for garnish
Directions
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Base for Fish Head Soup: Begin by adding 4 quarts of filtered water to a large pot. Add the halved onion and bay leaves. Bring to a boil over medium heat.
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Base for Quick Fish Soup: Once the water is boiling, add the fish head, tails, or fillets. Cook for about 15 minutes, allowing the flavors to blend. Skim off any foam that rises to the top.
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Fish Soup: After 15 minutes, add the salt, potatoes, and sliced carrots to the pot. Continue to cook for an additional 20-25 minutes, until the vegetables are tender. Squeeze in the juice of one lemon for added freshness.
how to serve Fish Soup
Serve the Fish Soup hot in bowls. Garnish each serving with fresh dill or chopped scallions for extra flavor. You can also add a slice of lemon on the side for those who like a tangy kick. This soup pairs wonderfully with crusty bread or a side salad.
how to store Fish Soup
If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through. For longer storage, freeze the soup in portions. It can be frozen for up to 3 months.
tips to make Fish Soup
- Use fresh fish for the best flavor, but you can also use frozen fish if needed.
- Adjust the amount of salt based on your taste preference.
- Feel free to add other vegetables, such as celery or parsley, to personalize your soup.
- If you like a richer broth, simmer the soup longer to extract more flavors.
variation
You can make a creamy version of Fish Soup by adding a splash of heavy cream or coconut milk toward the end of cooking. Additionally, adding spices like black pepper or paprika can give the soup a different flavor profile.
FAQs
1. Can I use any type of fish for this soup?
Yes, you can use various fish types. White fish, like cod or haddock, works well, but feel free to use what you have available.
2. Can I make Fish Soup without fish heads?
Absolutely! You can make the soup using only fish fillets. Just adjust the cooking time slightly for fillets, as they cook faster.
3. Is Fish Soup healthy?
Yes, Fish Soup is very healthy! It contains protein, vitamins, and omega-3 fatty acids, making it a nutritious choice for a meal.
Fish Soup (Ukha)
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
A comforting fish soup recipe that is nutritious and easy to make, packed with flavors and omega-3 fatty acids.
Ingredients
- 2 pounds fish head, tails, or fish fillets
- 4 quarts filtered water
- 1 large yellow onion (peeled and halved)
- 4 bay leaves
- 1 tablespoon sea salt
- 5–6 large Yukon gold potatoes
- 3 medium carrots (peeled and sliced)
- 1 lemon
- 4 sprigs fresh dill or scallions for garnish
Instructions
- Add 4 quarts of filtered water to a large pot. Add the halved onion and bay leaves. Bring to a boil over medium heat.
- Once the water is boiling, add the fish head, tails, or fillets. Cook for about 15 minutes, skimming off any foam that rises to the top.
- Add the salt, potatoes, and sliced carrots to the pot. Continue to cook for an additional 20-25 minutes until the vegetables are tender.
- Squeeze in the juice of one lemon for added freshness.
- Serve hot in bowls, garnished with fresh dill or scallions, and optionally a slice of lemon on the side.
Notes
Use fresh fish for best flavor. You can also add other vegetables like celery or parsley to customize the soup. For a creamier version, add heavy cream or coconut milk toward the end.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
