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I’ve been working on creating the perfect fish and shrimp soup and this one really hit the spot. The fish is perfectly tender and flaky.
Light, but full of flavor; a major comfort soup. Ukha is a traditional Russian soup and you can absolutely use a freshly caught fish just like our ancestors would have except I was too lazy to pick the bones out of a fish. And I was too lazy to go fishing and catch a fish. That being said, my fish came from the freezer aisle of Fred Meyer. Don’t judge me.
Ingredients for Fish and Shrimp soup:
10 cups water
2 cups reduced sodium vegetable broth
1 Tbsp salt
3 medium potatoes
2 medium carrot, thinly sliced
12 oz tilapia fish fillets, cut into 1″ pieces
1/2 lb shrimp, shelled and deveined
2 Tbsp olive oil
1/2 medium onion, finely diced
2 celery sticks, thinly sliced
2 bay leaves
1 Tbsp Mrs. Dash
1/8 tsp pepper
2 Tbsp fresh parsley or 1 Tbsp dried parsley
1. In a large soup pot over high heat, add 10 cups water, 2 cups vegetable broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.
2. Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 3).
3. In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.
4. Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Mrs. Dash, 1/8 tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill.
Yum. Yum.
Credits: Big thank you to my sis, Alla who gave me fierce fish soup cravings after I tried a bowl at her house. Also, a great big thank you to Valentina N. who shared her fish and shrimp soup recipe with me and taught me that tilapia and shrimp mingle really well together.
Shrimp and Fish Soup (Ukha)
Ingredients
- 10 cups water
- 2 cups reduced sodium vegetable broth
- 1 Tbsp sea salt
- 3 medium potatoes
- 2 medium carrots, thinly sliced
- 12 oz tilapia fish fillets, cut into 1" pieces
- 1/2 lb shrimp
- 2 Tbsp olive oil
- 1/2 medium onion, finely diced
- 2 celery sticks, thinly sliced
- 2 bay leaves
- 1 Tbsp Mrs. Dash
- 1/8 tsp pepper
- 2 Tbsp fresh parsley or 1 Tbsp dried parsley
Instructions
- In a large soup pot over high heat, add 10 cups water, 2 cups broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.
- Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 3).
- In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.
- Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Dash, 1/8 tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill for garnish.
And because a gazillion of you have asked for the nutrition info:
I call this shot “Chilling in the hot tub”…
Hi Natasha!
I made this ukha yesterday, but with salmon because I didn’t have shrimp and tilapia. It turned out great. Thanks!
Thank you for the great review Luda, I’m glad you enjoyed it :).
just cooked this soup!! Used Salmon instead! Its great! thanks for another great recipe!! Everything I do from your website turns out GREAT!! BIG THANKS TO YOU NATASHA!! Love that u put so much pictures and is super clear on the directions unlike other cooking blogs! I used to think how can people like cooking!! But once ive come upon your website, surprisingly I love cooking now! wow! even baking! Your recipes are amazing!!!
Awww your comment just made my day. Thank you so much. I feel so inspired right now 🙂
Fantastic soup! My Russian husband said it “tastes exactly like it’s supposed to”.
That’s awesome! Thank you (and your husband) for a fantastic review 🙂
Natasha, we loved this soup! Thanks for the recipe! My husband was very amazed how good it was. Definitely will be adding it to my reaccuring meals list. P.s.next time will try with tilapia. I used rockfish this time.
I haven’t had rock fish in a long time! You can use most kinds of fish (even salmon) in this soup. I’m so happy you liked it 🙂
thank you!! my husband loved this soup. making it again per his request 🙂
Thank you for the great report and you are welcome :).
Incredibly delish! Had my best friend over, who hates the traditional ukha; she could not get enough if it!
That’s fantastic!! Music to my ears 🙂 Thanks Natasha!
Such a divine soup. We loved it! 😉
Yes!!! Thanks for reporting back 🙂
I cooked it couple hours ago. Waiting for my hubby to come home and try it. He is the first to try all the recipes i cook. And he is very honest. So far he gave the best ratings to your recipes . I am so glad that i found your family’s food blog. Exceptional job. Zuppa Toscana, Olivye, Chicken and Mushroom Casserole, Crab Salad, Shrimp and Fish Soup (UKHA)… 🙂 Amazing.!!!!! What a start for me to explore your blog 😉
Chelovecheskoje SPASIBO!!!!!!
Oh. forgot to mention was in a hurry: instead of shelled i got peeled 🙁 will see very soon how it will turn out.
Also I would like just to double check: what is the exact amount of black pepper (according to the recipe) are you using Natasha? 1/8 tsp or 1/4 tsp?
Thank you 🙂
P.S. The ingredient list says 1/8 tsp, according to Instructions its 1/4 tsp 🙂
You can really add it to taste. I think I used 1/8 tsp. If you want it to be spicier, add more 🙂
You’re so welcome! 🙂 I’m so glad you’re really enjoying the recipes 🙂
Thanks for the great ideas, I have been thinking what to make tomorrow and thanks to your awesome recipes and pictures I’ll be making ukha for my husband and lettuce wraps for me 🙂
Sounds like a very good plan. 🙂 Ukha for the Mr and lettuce wraps for you 😉 I hope you both love the recipes!
Great soup! I love that you add nutritional info at the end. Just a thought, when ‘measuring’ liquid foods, it’s easier to know how much is 1 serving if you say ‘1 cup’ or ‘2 cups’ instead of grams 🙂 What program/website do you use to count up the nutritional value? I might add it to my recipes as well.. I use fitday for counting calories, but their graph is not ‘copy-able’…
I use CalorieCount.com for the nutritional info. I’m not sure if there is way to change from grams to ounces,it automatically puts that part in. I’ll see what I can do 🙂 and thank you for your feedback. Also I use snag it/snip it tool to cut the recipe from the screen, save it and upload it as jpeg.
Hi Natasha, Made the Ukha the other night. Really good. The kids loved the shrimp in it. Like your “cook-along” photos. Another great recipe!! Thanks for sharing.
Awesome!! That’s the best feeling in the world when kids like what I make 🙂 Thanks Selina!
I never used shrimp before in uxa, but this is great idea and looks yummy. I love all of your recipes.
Thanks Vera! We finished the last of it yesterday. Good till the last drop 🙂
I make ukha the same way as you do, except I also add salmon to it… Your pictures are beautiful!!
This looks so delicious, Natasha!
I love seafood and Ukha is so light and refreshing:). Such a soothing broth. Lovely pictures, as always.
Thank you Olga :).
Natasha –
In the by-gone-days we’d add some fennel seeds, some stewed tomatoes, a few more spices and shell fish, lots of garlic and call it bouillabaisse. With a nice hunk of French bread, a bottle of inexpensive red table wine, a little accordian music, soft lights, and ones ‘petite chou-chou’. Ah, those were the days…..
Richard, thank you for taking me down the memory lane :).
This yxa is really good with Salmon.
Good thing I have some salmon in the freezer!! Thanks Irina 🙂
Hi Natasha! This looks really delicious and comforting! Not only are you a talented cook but funny to boot, lol! Loved the “Chilling in the hot tub” pic 🙂 I can’t wait to try this, thanks for another great recipe!
Thanks Joanna 😉 I’ve always been too sarcastic for my own good. lol.
It looks delicious 🙂 I add shrimps to my ukha too and different types of fish like ahi tuna and cod. Your version with addition of vegetable broth and celery sounds really good.:)
I love putting celery in soup (sauteed first ofcourse, otherwise I don’t like the texture of fresh celery in soups), but yes it does add a nice layer of flavor 🙂 Have you tried salmon in your ukha?
Yes, I did 🙂 It taste really good too. I just love the combination of fish and shrimps together. Also try “Seafood Chowder Soup” that I make. You might love it 🙂 http://leascooking.blogspot.com/2012/09/seafood-chowder-soup.html
I love uha. Yours look different have to try 😉
Now I’m curious, what do you put in yours?
I make with salmon. Also on the side I make a lemon garlic sauce to spice it up a little 🙂
http://www.Grabandgorecipes.com/uha-russian-fish-soup/#more-57
Natasha amazing photos, last one made me feel like the plate was my, in-front of me. Hmmm but all I see is tea on my table:)
🙂 Tea is nice too. We always finish our evening off with looseleaf herbal tea. It just has that calming effect.