Ukha (Russian Fish Soup)

This traditional Russian clear fish soup provides a high-protein, heart-healthy meal packed with omega fatty acids and fresh herbs without added heavy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lbs) skinless cod fillet, cut into bite-sized chunks · 330 kcal in the whole recipe
• 150 g (5.3 oz) skinless salmon fillet, cut into bite-sized chunks · 312 kcal in the whole recipe
• 150 g (1 medium) potato, peeled and diced · 116 kcal in the whole recipe
• 100 g (1 medium) carrot, sliced into rounds · 41 kcal in the whole recipe
• 110 g (1 medium) yellow onion, coarsely chopped · 44 kcal in the whole recipe
• 7 g (1/2 tbsp) olive oil · 62 kcal in the whole recipe
• 15 g (1/2 cup) finely chopped fresh dill · 7 kcal in the whole recipe
• 2 bay leaves and 8 whole black peppercorns

Method

1. Heat olive oil in a deep soup pot over medium heat, add chopped onion and sliced carrot, and sauté gently for 3-4 minutes.

   

2. Pour in 1.5 liters of water, add diced potato, bay leaves, and black peppercorns, then bring to a boil and simmer on low for 10-12 minutes until potatoes are cooked.

   

3. Gently place the cod and salmon chunks into the simmering broth and cook softly for 5-7 minutes without stirring heavily to keep the broth clear.

   

4. Remove bay leaves from the pot, stir in fresh dill, season with salt, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.