Our quick, easy, and delicious ukha recipe that can be made from scratch in 6 steps. See our step-by-step breakdown today.
How often do you consume protein in the form of fish? There are so many fish recipes that can be made, but this easy soup is a change from the usual chowder that’s served at restaurants. Delicious ukha soup is light and can be made in 6 easy steps!
Soup is the ultimate form of comfort food. It’s easy on your digestive system and is one of the best ways to intake your nutrients. Ukha is a very versatile soup, since so many different Slavic cultures make it, and all have their own way of making it. Commonly, it’s made from fresh-caught fish.
Along with fish, you will need potatoes (for the fiber), carrots (beta-carotene), tomatoes (lycopene), and onions (antioxidants) for this soup. These ingredients are usually on hand at home, and otherwise are very beneficial to your body.
What do I need to make the fish bullion?
- water
- onion
- salt
- Pieces of fish (any fish you like, and any part of fish, head, tail just chunks that you would throw away afterwards).
Meanwhile, prepare the rest of the ingredients:
- potatoes
- carrots
- salt
- black pepper
- fresh dill
- fresh parsley
- bay leaf
- tomatoes
- fresh fish
Steps
For the Fish Bouillon
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.
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.
Add salt and pepper to taste and chopped fresh dill and parsley.
Turn heat off. Ready to serve!
NOTES
Halibut and salmon work great for this recipe!
Simple Homemade Fish Soup with Veggies (Ukha) Yum
Ingredients
- 5 potatoes, chopped
- 2 carrots, peeled & sliced
- 1 red bell pepper, chopped
- 1 bay leaf
- salt, to taste
- ground black pepper, to taste
- 2 medium tomatoes, chopped
- 1½ lb fish pieces, boneless, skinless, & cubed
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 8 cups water
- 1 medium onion, chopped largely
- ½ Tbsp salt
- 1 lb fish
Instructions
For the Fish Bouillon
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.
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.
Add salt and pepper to taste and chopped fresh dill and parsley.
Turn heat off. Ready to serve!
NOTES
Halibut and salmon work great for this recipe!
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