Fish Soup (Ukha)

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For the fish bullion:

    • 4 liters water
    • 1 large onion, cut into big chunks
    • 1 Tbsp salt
    • Pieces of fish (any fish you like, and any part of fish, head, tail just chunks that you would throw away afterwards). 

For the fish bullion: 

    • In a large pot, bring 4 liters of water to a boil.
    • Add in the chopped onion and fish pie ces and continue boiling for 30 minutes. 
    • Once finished boiling, remove fish and onion from the pot. The fish pieces and onion you may throw out or use them if you want for something else. 

fish soup

Meanwhile, prepare the rest of the ingredients:

Ingredients

    • 4-5 potatoes
    • 2 carrots
    • Salt and pepper, to taste
    • fresh dill and parsley (just a handful of both)
    • 1 bay leaf (dry or fresh)
    • 2-3 tomatoes (a few more if you’re using smaller tomatoes)
  • Fresh pieces of fish! (I used salmon  and halibut.) You will need 4 good size pieces of fish, try to get some without the bones. You can also take off the skin if you choose.  

fish soup

For the rest of the soup:

  • Peel and cut potatoes.
  • Peel and cut carrots, not chop-just circles would be good.
  • Cut tomatoes into small pieces.
  • Cut fish into smaller pieces (not too small so the fish doesn’t fall apart when boiling), take skin off if you don’t like to eat that part.

fish soup

  • Add the potatoes and carrots into the clear bullion. Boil for 10 minutes.
  • Keep your heat on medium/low, add the fish pieces, bay leaf, and tomatoes. Cook for another 7-10 minutes.

fish soup

  • Add salt and pepper to taste and chopped fresh dill and parsley.

fish soup

  • Turn heat off. Ready to serve!

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Equipment I Used

Fish Soup Ukha

Fish Soup

Course dinner, lunch, Side Dish, Soup
Cuisine Russian, Ukranian
Servings 10
Calories 111 kcal

Ingredients
  

For the fish bullion

  • 4 ltr water
  • 1 large onion cut into big chunks
  • 1 Tbsp salt
  • pieces of fish any part of the fish

For the rest of the soup

  • 4-5 potatoes chopped
  • 2 carrots sliced into circles
  • salt to taste
  • black pepper to taste
  • 1 handful fresh dill chopped
  • 1 handful fresh parsley chopped
  • 1 bay leaf dry or fresh
  • 2-3 to tomatoes a few more if using smaller tomatoes
  • 4 large pieces of fresh fish boneless, skinless

Instructions
 

For the fish bullion

  • In a large pot, bring 4 liters of water to a boil.
  • Add in the chopped onion and fish and continue boiling for 30 minutes.
    Fish Soup Ukha
  • Once finished boiling, remove fish and onion. The fish pieces and onion you may throw out or use them if you want for something else.

For the rest of the soup

  • Peel and cut potatoes.
  • Peel and cut carrots, not chop-just circles would be good.
  • Cut tomatoes into small pieces.
  • Cut fish into smaller pieces (not too small so fish doesn’t fall apart when boiling), take skin off if you don’t like to eat that part.
  • Into the clear bouillon add the potatoes and carrots. Boil for 10 minutes.
  • Keep your heat on medium/low, add the fish pieces, bay leaf and tomatoes. Cook for another 7-10 minutes.
    Fish Soup Ukha
  • Add salt and pepper to taste and chopped fresh dill and parsley.
    Fish Soup Ukha
  • Turn heat off. Ready to serve!
    Fish Soup Ukha

Notes

Halibut and salmon work great for this recipe!

Nutrition

Nutrition Facts
Fish Soup
Amount Per Serving
Calories 111 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 37mg12%
Sodium 758mg33%
Potassium 447mg13%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 2312IU46%
Vitamin C 6mg7%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bay leaf, bullion, carrot, dill, dinner, fish, fish soup, low calorie, low carb, lunch, onion, parsley, potato, side dish, soup, tomato, Ukha
Tried this recipe?Let us know in the comments how it was!
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