Lesya In the world of Ukrainian soups, one truly stands out—Ukrainian fish soup. It’s not just delicious; it’s a classic that competes with any other comforting soup. The Ukrainian fish soup is a timeless favorite that works its magic in any season. Our favorite recipe is from trout because trout is native to Ukrainian Zakarpattia flamboyant rivers. Pickerel also holds a special place in our hearts, being the fish of choice for our early days in Kyiv. Today, we often opt for the distinct flavors of mackerel or salmon when we cook our fish soup.
Creating a robust fish broth is the key to an exceptional fish soup. While the fish may cook relatively swiftly, the slow infusion of flavors transforms a simple soup into something very special. Begin by bringing water to a boil, gently placing fish pieces into it, then reducing the heat. Add onion or leek, carrots, celery, bay leaves, and black pepper, and simmer all the ingredients for 20 minutes – this will coax out the extraordinary nuances that make this fish soup an unforgettable experience.
Simultaneously, prepare potatoes, broccoli, and parsley. A thoughtful inclusion of 2-3 tablespoons of white rice, soaked and rinsed, ensures a broth with just the proper clarity—less starch, more perfection. The carrots play a dual role, enhancing clarity and imparting a subtle sweetness. Introduce the chopped potatoes, rice, and broccoli to the soup and allow it to cook for another 10 minutes until the potatoes become fork-tender.
Please also watch our video on how to make this fish soup on Youtube:
Season your fish soup with a pinch of salt, a grind of black pepper, ground coriander, and fresh parsley. It’s that simple! For those seeking an extra layer of refinement, straining the broth before adding potatoes ensures a seamless, bone-free delight. Opt for salmon steak, fillet or bellies for a broth devoid of tiny bones. Straining or bone removal prior to boiling is advisable if you choose another fish variety. Savor each spoonful mindfully, keeping an eye out for any tiny bones. With these steps, you’re ready to indulge in a bowl of Ukrainian fish soup that beautifully marries simplicity with sophistication.
Ukrainian Fish Soup: A Timeless and Comforting Delight
Equipment
- 1 Pot
- 1 Chef's knife
Ingredients
- 1 lb fish (makerel, salmon, trout or pickerel)
- 1 leek or white onion
- 2 small carrots
- 3 potatoes, diced
- 1 celery stalk
- 1/2 cup broccoli florets
- 3 tbsp white rice, soaked and rinsed
- salt to taste
- black pepper
- 1 tsp ground corriander
- fresh parsley, to garnish
- 2 1/5 litre water
Instructions
- Clean the fish - remove the fins and the gills and throw them. Then rinse the fish well, and cut it. If you use trout or pickerel, use the head to make the broth too. We used salmon bellies and some leftovers for this soup, and it was super easy to cut them.
- Bring a pot of water to a boil. Add fish fillets or pieces of fish, and reduce heat to low. Add chopped onion or leek, carrots, celery, bay leaves, and black pepper. Simmer for approximately 20 minutes to extract flavors.
- While the fish simmers, chop potatoes, broccoli, and parsley.
- Optionally, strain the broth before adding potatoes for a bone-free experience. remove the fish and check if there are any bones left. Then put back the fish to the soup.
- Soak white rice in water for about 10 minutes, then rinse it a couple of times to remove starch.
- After 20 minutes, add chopped potatoes, rice, broccoli to the broth.
- Continue simmering for an additional 10 minutes until potatoes are fork-tender.
- Add salt, black pepper and ground coriander to taste. Sprinkle the soup with finely chopped parsley.
- Enjoy the fish soup mindfully, and if needed set aside any bones. Serve warm and refrigerate leftovers.
What type of fish to choose – Mackerel, Salmon, Trout, or Pickerel?
You can choose river or seafish for this soup, each bringing something unique to the taste and flavor. Mackerel and salmon, with their bold and robust character, infuse the broth with richness. Mackerel brings a hearty, slightly oily essence, contributing depth to every spoonful. Meanwhile, the salmon, known for its luxurious texture, elevates the soup with a velvety smoothness. On the other hand, trout offers a different taste. Trout, with its delicate and tender nature, brings a refined subtleness to the broth. Its contribution is a gentle touch that lets the other ingredients shine. Pickerel adds another distinctive touch to Ukrainian fish soup with its clean, slightly sweet, and earthy flavor profile, creating a gentle and savory note. Choosing between mackerel and salmon or trout and pickerel becomes a nuanced decision, shaping an experience uniquely yours.
Conclusion
In the world of Ukrainian cooking, fish soup is a timeless favorite, and whether you choose mackerel, salmon, trout, or pickerel, each brings a unique flavor to the table. The fish soup is a perfect dish any time of year. Discover more delicious recipes on Matusya’s Kitchen website and our YouTube channel – where every dish tells a tasty tale! And don’t forget to share your ideas and comments with other readers and us. Happy cooking!
