Russian Shrimp and Fish Soup with Root Vegetables
Ukha is a traditional Russian seafood soup combining tilapia and shrimp in a broth-based foundation with potatoes, carrots, and aromatic vegetables. The dish balances delicate white fish with sweet shrimp, earthiness from root vegetables, and brightness from fresh herbs. Serve for weeknight dinners or casual entertaining, ladled into bowls with fresh parsley or dill garnish. This version uses vegetable broth and Mrs. Dash for convenient seasoning while maintaining the soup's foundational character.
Ingredients
- 10 cup water
- 2 cup reduced sodium vegetable broth
- 1 Tbsp sea salt
- 3 medium potatoes, diced
- 2 medium carrots, thinly sliced
- 12 oz tilapia fish fillets, cut into 1-inch piecescod1:1mild-white-fish
mild white fish alternative, firmer texture
- ½ lb shrimp, shelled
- 2 Tbsp olive oil
- ½ medium onion, finely diced
- 2 stick celery, thinly sliced
- 2 bay leaves
- 1 Tbsp Mrs. Dash seasoningsalt-free seasoning blend or fresh herbs1:1seasoning
customize with thyme, dill, or tarragon
- ⅛ tsp black pepper
- 2 Tbsp fresh parsley, or 1 Tbsp dried
Instructions
- 1
Combine water, vegetable broth, and sea salt in a large soup pot over high heat.
- 2
Dice potatoes and add to pot, bring to boil, then cook 10 minutes after reaching boil.
- 3
Add sliced carrots and cook another 10 minutes.
- 4
While vegetables cook, heat olive oil in a large skillet over medium-high heat, add diced onion and sliced celery, saute until soft and golden, about 7 minutes.
- 5
Transfer sauteed vegetable mixture to pot.
- 6
Add shelled shrimp, fish pieces, bay leaves, Mrs. Dash, and pepper to pot.
- 7
Return to boil and cook 5 minutes until fish and shrimp are fully cooked.
- 8
Stir in fresh parsley, taste and adjust salt as needed, remove from heat.
- 9
Serve garnished with fresh parsley or dill sprig.
Tips
Prepare all vegetables before starting to manage timing: potatoes and carrots need staggered cooking, and the saute must finish before adding seafood.
Do not overcook shrimp and tilapia after adding to broth; 5 minutes is sufficient for both to cook through. Overcooked seafood becomes rubbery and loses delicate flavor.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months (seafood texture softens slightly upon thaw).
Prepare vegetables and store separately up to 1 day ahead. Make broth base (without seafood and herbs) up to 2 days ahead; reheat, then add fish and shrimp for final 5 minutes.
Ladle into bowls, top with fresh parsley or dill sprig. Serve with crusty bread or rye bread. Pairs with light salad or pickled vegetables.
Common Mistakes
Do not skip the staggered cooking of potatoes and carrots; adding simultaneously results in mushy potatoes or undercooked carrots.
Do not overcrowd potatoes in pot; ensure they are covered by liquid for even cooking.
Do not add shrimp and fish until broth returns to boil to prevent uneven cooking.
Substitutions
buttery texture
customize with thyme, dill, or tarragon
FAQ
Can I use frozen shrimp and fish?
Yes. Thaw both completely and pat dry before adding to prevent excess liquid. Timing remains 5 minutes total cooking after adding to boiling broth.
What if I do not have Mrs. Dash?
Use 1 tsp each of dried dill and parsley, plus 0.5 tsp garlic powder and 0.25 tsp dried thyme. Adjust salt last to taste.
Can I freeze leftovers?
Yes, up to 2 months. Seafood texture softens slightly after thawing. Reheat gently on stovetop over medium heat, do not boil.