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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)
Author: Natasha of NatashasKitchen.com
I've been working on creating the perfect fish soup and this one hit the spot. The fish is perfectly tender and flaky. Light, but full of flavor; a major comfort soup. 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.
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Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 8 -10
- 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.
- Full Nutrition Label
- Nutrition Disclosure
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Shrimp and Fish Soup, Ukha
Skill Level: Medium/ Easy
Cost to Make: $$
And because a gazillion of you have asked for the nutrition info:I call this shot “Chilling in the hot tub”…
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Since fish contain many essential nutrients, such as omega-3 fatty acids and high quality proteins, moderate consumption (including pregnant women and young children) of a variety of fish is recommended. In addition, fish soup can be a source of nutrients such as omega-3 fatty acids.
What is the history of Ukha soup? ›
The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with the Don region. While ukha is a fish dish that is made with broth, calling it a fish soup may not be absolutely correct.
What is Chinese seafood soup made of? ›
Chinese Seafood Soup Instructions
In a large bowl, place in the shrimp, scallops, and clams. In a pot of water over high heat, bring it to a boil, place in the ginger, and rice wine. Transfer in the shrimp, scallops, and clams, and quickly blanch them for 15 seconds.
What is the healthiest soup to eat why? ›
Think chicken and vegetable, turkey and black bean chili, or lentil. The liquid will fill you up for relatively few calories, while the fiber from the vegetables and the protein from the chicken or beans will help keep you satisfied until your next meal or snack.
Is it okay to eat fish soup every day? ›
Fish is white meat, which is one of the healthiest foods. The fish meat is tender and delicious, rich in nutrients, and has no side effects. Fish Can Be Eaten Every Day. Compared with red meat such as beef, pork and lamb, fish is low in calories and saturated fat, so eating fish will not make you fat.
What is the oldest type of soup? ›
The world's oldest recipe for soup is approximately 6000 years old. It apparently calls for hippopotamus, sparrows, vegetables, lentils and spices.
What is France National soup? ›
The French national dish is Pot-au-Feu (Pot on the fire). It is a soup with vegetables and meat. The meat is often beef but sometimes pork. There are also different kinds of vegetables and spices in it.
What nationality is mulligatawny soup? ›
Although considered an Indian soup, Mulligatawny Mughlai soup is part Indian and part British. This soup got invented during colonial rule when the British kept requesting the soup as the first course. Originally this soup was just a thin sauce. But it bulks with vegetables and meat to suit British taste over time.
Can you cook jicama? ›
Though most often eaten raw, such as chopped into salads, jicama can be steamed, boiled, sautéed or fried. And so long as you don't overcook it, jicama retains its pleasantly crisp texture (think fresh apple) when cooked. The flavor is on the neutral side, with a hint of starchy sweetness.
How to cook Cheerios? ›
COOKING INSTRUCTIONS:
Place cheerios into a pot of cold water and heat over medium heat until heated through. Alternatively, place them in a microwave safe bowl and cover with cold water. Cook on high for 3 minutes or until heated through.
1. Hot and Sour Soup. A timeless classic and evergreen Chinese soup, as the name suggests, Hot and Sour soup is spicy and tangy that tingles the taste buds and pulls all the right strings in your heart.
Why is Chinese soup so good? ›
Made with natural ingredients such as herbs, plants and meats, Chinese soups are filling and tasty, and can help maintain your weight. You can drink Chinese soups in place of snacks, or simply have them as meal replacements.
What soup is famous in China? ›
Hot and Sour soup is one of the most well known Chinese soups. It originates from Sichuan province. The stock of the soup is usually meat based, using chicken or pork and contains ingredients like wood ear mushroom, bamboo, and tofu.
Is shrimp and fish healthy? ›
Yes. Regardless of whether it has been caught or farmed, fish and shrimp are a fantastic source of high-quality protein, precious vitamins and minerals. This food group is also the best source of the long chain omega-3 fatty acids EPA and DHA, which are essential for human health.
Why is fish and shrimp good for you? ›
Strong evidence has shown that eating fish and other seafoods improve brain, eye, and heart health. The new 2020-2025 Dietary Guidelines for Americans (DGA) recommend that Americans of all ages should eat more seafood-at least twice a week-particularly pregnant women and young children.
How often can you eat fish and shrimp? ›
The Dietary Guidelines for Americans recommends: At least 8 ounces of seafood (less for children§) per week based on a 2,000 calorie diet. Those who are pregnant or breastfeeding consume between 8 and 12 ounces per week of a variety of seafood from choices that are lower in mercury.
Can I eat fish and shrimp everyday? ›
In general, you can eat shrimp every day as long as you eat them in moderation. The optimal amount is 3-4 ounces per person, which is equivalent to about seven medium-sized shrimp. However, most doctors recommend consuming seafood twice a week, which is enough to get the desired benefits.
And because a gazillion of you have asked for the nutrition info:
I call this shot “Chilling in the hot tub”…
