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If you’ve been craving a soup that captures the fresh, briny essence of the sea in a warm and comforting bowl, you simply must try this Shrimp and Fish Soup (Ukha) Recipe. This traditional Russian-inspired fish soup is light yet hearty, featuring tender tilapia, succulent shrimp, and a bouquet of fragrant vegetables simmered together to make a broth that’s beautifully clear but packed with flavor. Every spoonful feels like a cozy seaside escape, balancing simplicity and elegance in one satisfying dish.
Ingredients You’ll Need
Creating an unforgettable Shrimp and Fish Soup (Ukha) Recipe is easier than you think because it relies on a handful of fresh, straightforward ingredients. Each one plays a vital role: the potatoes and carrots add comforting texture and subtle sweetness, while the tilapia and shrimp deliver delicate seafood flavor. A few herbs and spices bring everything together to create a perfectly balanced broth.
- 10 cups water: The base of the soup, creating a light and clear broth.
- 2 cups reduced sodium vegetable broth: Adds depth and richness without overpowering the seafood.
- 1 Tbsp sea salt: Enhances all the natural flavors in the soup while seasoning the broth.
- 3 medium potatoes: Dice them for a gentle starch that makes the soup heartier.
- 2 medium carrots (thinly sliced): Their natural sweetness brightens the broth and adds color.
- 12 oz tilapia fish fillets (cut into 1" pieces): Firm, mild fish that holds its shape perfectly in the soup.
- 1/2 lb shrimp: Adds a tender, slightly sweet seafood bite that complements the fish.
- 2 Tbsp olive oil: Used for sauteing the mirepoix for a rich, golden base flavor.
- 1/2 medium onion (finely diced): Provides sweetness and aroma when gently cooked.
- 2 celery sticks (thinly sliced): Lends a subtle earthiness and crunch to the sauteed mix.
- 2 bay leaves: Infuse a fragrant, herbal note into the broth as it simmers.
- 1 Tbsp Mrs. Dash: A blend of herbs and spices that adds a complex seasoning layer.
- 1/8 tsp pepper: A whisper of heat to balance the delicate flavors.
- 2 Tbsp fresh parsley or 1 Tbsp dried parsley: Brings a fresh, green brightness to the soup at the end.
How to Make Shrimp and Fish Soup (Ukha) Recipe
Step 1: Start with the Broth and Potatoes
Begin by pouring 10 cups of water, 2 cups of vegetable broth, and a tablespoon of sea salt into a large soup pot. Dice your potatoes into bite-sized chunks and drop them right into the pot. Bring everything to a vigorous boil, then reduce the heat slightly and let the potatoes cook for about 10 minutes until they start to become tender. This base not only creates a flavorful broth but also sets the stage for the soup’s hearty texture.
Step 2: Add the Carrots for Sweetness and Color
Next, toss in the thinly sliced carrots. These little orange rounds will simmer alongside the potatoes for another 10 minutes, gently sweetening the broth and adding a beautiful warm hue. While the carrots cook, you’ll perfect the aromatic foundation that gives Ukha its signature depth.
Step 3: Prepare the Mirepoix (Zazharka) for Flavor
While your vegetables are simmering, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely diced onion and thinly sliced celery, cooking until they become soft and golden—about 7 minutes. This simple sautée is what Russian cooks call ‘zazharka’ and it’s essential for building layers of flavor. Once ready, transfer this fragrant mixture right into the pot with your simmering veggies.
Step 4: Add the Seafood and Seasonings
Now for the stars of the show: the shrimp and tilapia pieces. Gently add them to the pot along with your 2 bay leaves, 1 tablespoon of Mrs. Dash, a pinch of pepper, and the fresh parsley. Bring everything back up to a boil, then reduce the heat and cook for about 5 more minutes until the seafood turns opaque and is completely cooked through. Taste and adjust salt as needed, then remove the pot from heat. The simplicity of this step allows the fish and shrimp to shine perfectly in the clear, herb-infused broth.
How to Serve Shrimp and Fish Soup (Ukha) Recipe
Garnishes
Ukha is a dish that thrives on fresh, simple garnishes. A sprig of fresh parsley or dill adds a burst of color and a beautifully fresh aroma that complements the soup’s clean taste. A little lemon wedge on the side can brighten the flavor even more, allowing your guests to add acidity to their liking.
Side Dishes
This soup pairs wonderfully with crusty bread or traditional rye, perfect for dipping and soaking up the flavorful broth. A side salad with crisp greens and a light vinaigrette also balances the richness of the soup and keeps the meal refreshing and vibrant.
Creative Ways to Present
For a charming twist, serve the Shrimp and Fish Soup (Ukha) Recipe in rustic bowls garnished with edible flowers or microgreens. To impress your guests, you can ladle the soup into clear glass cups so the colorful layers of vegetables and seafood are fully visible. Adding a drizzle of good-quality olive oil on top also adds shine and richness.
Make Ahead and Storage
Storing Leftovers
Any leftover Shrimp and Fish Soup (Ukha) Recipe should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for up to two days. Keep in mind that the seafood can become a bit firmer as it chills, so it’s best enjoyed fresh or within a short time after cooking.
Freezing
This soup freezes well but consider separating the seafood from the broth if you want to maintain the best texture. Freeze the broth and vegetables in one container and the cooked shrimp and fish in another. When ready to eat, thaw and gently reheat them together just until warmed through to prevent overcooking.
Reheating
Reheat your Ukha over low heat on the stove, stirring gently and adding a splash of water or broth if it looks too thick. Avoid boiling once the seafood is added again to keep the fish and shrimp tender and succulent.
FAQs
Can I use other types of fish for this Shrimp and Fish Soup (Ukha) Recipe?
Absolutely! While tilapia is great for its mild flavor and firm texture, you can also use cod, haddock, or snapper. Just make sure to use fresh, firm white fish that won’t easily fall apart during cooking.
Is it necessary to use Mrs. Dash, or can I substitute other seasonings?
Mrs. Dash adds a unique herb blend that complements the seafood beautifully, but you can substitute with a mix of dried dill, thyme, and parsley if you prefer. The key is to keep the seasoning balanced and not overpower the delicate flavors of the fish and shrimp.
How can I make this Shrimp and Fish Soup (Ukha) Recipe spicier?
If you enjoy a little heat, consider adding a pinch of crushed red pepper flakes or a dash of cayenne pepper during the final cooking step. Adding fresh chopped chili or a few drops of hot sauce on serving can also give a spicy kick without overwhelming the soup’s delicate balance.
Can I make this soup vegetarian or vegan?
Ukha is traditionally a fish soup, so the seafood is central to its flavor profile. However, for a vegetarian or vegan version, you could replace the fish and shrimp with hearty vegetables like mushrooms, seaweed for that ocean flavor, and more vegetable broth. It won’t be Ukha in the traditional sense but can be a tasty, nurturing alternative.
What bread pairs best with Shrimp and Fish Soup (Ukha) Recipe?
Crusty French baguette or dense rye bread are classic choices. Their sturdy texture makes them perfect for dipping into the broth, soaking up that wonderful seafood flavor without becoming soggy too quickly.
Final Thoughts
Sharing this Shrimp and Fish Soup (Ukha) Recipe with you has reminded me why it’s one of my all-time favorite comfort foods. It’s a wonderful way to enjoy the fresh flavors of seafood in a cozy, easy-to-make soup that feels both rustic and refined. I can’t wait for you to try it and experience that lovely balance of flavors and textures that make Ukha such a timeless delight.
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Shrimp and Fish Soup (Ukha) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 to 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
- Diet: Low Fat
Description
A hearty and flavorful Russian-style shrimp and fish soup called Ukha, made with tilapia and shrimp simmered with potatoes, carrots, celery, and aromatic herbs for a deliciously comforting seafood broth.
Ingredients
Soup Base
- 10 cups water
- 2 cups reduced sodium vegetable broth
- 1 Tbsp sea salt
Vegetables
- 3 medium potatoes, diced
- 2 medium carrots, thinly sliced
- 1/2 medium onion, finely diced
- 2 celery sticks, thinly sliced
Seafood
- 12 oz tilapia fish fillets, cut into 1″ pieces
- 1/2 lb shrimp, shelled
Seasonings and Oils
- 2 Tbsp olive oil (3 Tbsp used total, 1 Tbsp added to the pot later)
- 2 bay leaves
- 1 Tbsp Mrs. Dash seasoning
- 1/8 tsp black pepper
- 2 Tbsp fresh parsley or 1 Tbsp dried parsley
Instructions
- Prepare the broth and potatoes: In a large soup pot over high heat, combine 10 cups of water, 2 cups of reduced sodium vegetable broth, and 1 tablespoon of sea salt. Add the diced potatoes to the pot. Bring to a boil and cook the potatoes for 10 minutes after boiling.
- Add carrots: Add the thinly sliced carrots to the pot and cook for an additional 10 minutes while you prepare the mirepoix (onion and celery mixture).
- Sauté aromatics: In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the finely diced onion and thinly sliced celery, sautéing until soft and golden, about 7 minutes. Then, add this mixture to the soup pot.
- Cook seafood and season: Add the shelled shrimp, chopped tilapia, 2 bay leaves, 1 tablespoon Mrs. Dash seasoning, 1/8 teaspoon black pepper, and 2 tablespoons fresh parsley to the pot. Return to a boil and cook for another 5 minutes or until the fish and shrimp are fully cooked.
- Finish and serve: Taste and adjust salt if needed. Remove the pot from heat. Serve the soup hot, garnished with a sprig of fresh parsley or dill.
Notes
- Mrs. Dash seasoning is a salt-free blend, adjust salt carefully.
- Use fresh parsley for best flavor; dried parsley is acceptable.
- Ensure fish and shrimp are fresh for optimal taste and texture.
- This soup can be made with other white fish varieties if tilapia is unavailable.
- For a richer broth, you can increase vegetable broth and reduce water.
- Leftovers store well in the refrigerator for up to 3 days.
