Our quick, easy, and delicious ukha recipe that can be made from scratch in 6 steps. See our step-by-step breakdown today.
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:
- potateos
- 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)
Ingredients
For the fish bullion:
- 4 liters water
- 1 large onion (cut into big chunks)
- 1 Tsbp salt
- pieces of fish (any part of the fish)
For the rest of the soup:
- 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)
- 3 tomatoes (a few more if using smaller tomatoes)
- 4 large pieces fresh fish (boneless & skinless)
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!
Nutrition Facts
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