Russian Fish and Vegetable Clear Soup Recipe

Russian fish and vegetable clear soup is a light, gently simmered broth with tender white fish, potatoes, carrots, onion, and fresh herbs. Related to ukha, it is served hot with a clear, savory broth; ingredients and seasonings vary across regional and family versions, so this recipe offers a practical home-style approach.

Ingredients

6 cups (1.42 L) fish stock, preferably unsalted or low-sodium
1 pound (454 g) firm, skinless white fish fillets, such as cod, haddock, pollock, or pike, cut into 1½-inch (4 cm) pieces
2 medium Yukon Gold or waxy potatoes, about 10 ounces (280 g), peeled if desired and cut into ½-inch (1.25 cm) cubes
1 medium carrot, about 3 ounces (85 g), peeled and sliced into thin rounds
1 small yellow onion, about 4 ounces (115 g), peeled and finely diced
1 small celery stalk, about 1 ounce (30 g), thinly sliced
1 bay leaf
6 whole black peppercorns
1 teaspoon (5 g) fine salt, plus more to taste; use less if the stock is salted
2 tablespoons (8 g) chopped fresh dill, plus extra for serving
1 tablespoon (4 g) chopped fresh flat-leaf parsley
1 tablespoon (15 ml) lemon juice, plus lemon wedges to serve

Instructions

Prepare the ingredients. Cut the fish into pieces of similar size so they cook evenly, and check carefully for any pin bones. Dice the onion and celery, slice the carrot, and cut the potatoes into small, even cubes. Keep the fish chilled while you start the soup. If the fillets are especially wet, pat them dry with a paper towel so they are easier to handle and do not add excess water to the broth.
Warm the stock. Pour the fish stock into a large, heavy-bottomed pot and add the bay leaf, peppercorns, and salt. Set over medium heat and bring it just to a gentle simmer, allowing about 5 minutes. Avoid a hard boil: vigorous bubbling can break up the fish later and make the broth look cloudy. If the stock has visible foam as it warms, skim it off with a spoon.
Cook the vegetables. Add the potatoes, carrot, onion, and celery. Lower the heat as needed to maintain a quiet simmer, with only small bubbles rising around the edge of the pot. Cook uncovered for 18 minutes, or until the potatoes are nearly tender when pierced with a knife. The onion and celery should soften without browning; browning them first would give the soup a deeper, less delicate flavor and a less clear appearance.
Add the fish gently. Lower the fish pieces into the broth in a single layer as much as the pot allows. Stir once very gently, just enough to separate pieces that touch, then leave the soup at a gentle simmer for 8 to 10 minutes. The exact time depends on the thickness and type of fish, so check a larger piece rather than relying only on the clock.
Check that the fish is cooked safely. Insert a food thermometer into the thickest fish piece without touching the pot; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). At that temperature, the flesh should also look opaque and separate easily into flakes. If it has not reached 145°F (63°C), continue simmering briefly and check again. Avoid prolonged boiling, which can make lean fish dry and cause the pieces to fall apart.
Finish the broth. Turn off the heat and lift out the bay leaf. Stir in the dill, parsley, and lemon juice. Taste the broth and add a little more salt or lemon if needed. Let the pot stand for about 2 minutes so the herbs settle into the broth, then ladle carefully to keep the fish pieces intact. This short pause is included in the cooking time.
Serve hot. Divide the fish and vegetables among warm bowls, then pour the broth over them. Add a little extra dill and offer lemon wedges at the table. The soup is best served soon after cooking, while the fish is moist and the broth is hot and clear.

Tips

Choose a firm fish. Cod, haddock, pollock, and pike hold together well when simmered gently. Very delicate fillets can still work, but add them carefully and avoid stirring after they enter the pot. If using frozen fish, thaw it in the refrigerator first and pat it dry.
Keep the broth clear. Use a quiet simmer instead of a rolling boil, skim away foam if it appears, and stir as little as possible. A cloudy broth is still perfectly usable and flavorful; it is usually caused by vigorous bubbling or broken fish and vegetables, not a safety problem.
Adjust for your stock. Unsalted fish stock lets you control the seasoning. If fish stock is hard to find, use mild vegetable stock or water; water makes a lighter, less savory soup, while vegetable stock adds its own flavor. Taste before adding all the salt.
Cut vegetables evenly. Small, similar-sized potato cubes and thin carrot rounds cook at a similar pace. Large potato pieces may need extra time, which can leave the fish overcooked if it has already gone into the pot. Start the vegetables first and add fish only when they are nearly tender.

Serving Suggestions

Serve the soup in warmed bowls as a light main course or as the first course of a larger meal. Rye bread, dark Russian-style bread, or a crusty loaf is useful for soaking up the broth. A small dish of chopped dill and lemon wedges lets everyone season their bowl to taste. For a more substantial supper, offer boiled potatoes, a simple cucumber salad, or buttered bread alongside the soup rather than adding lots of extra ingredients to the pot.

Keep any bread or side dishes separate until serving. That way the broth stays clear and the vegetables retain their shape. A spoon is usually enough, though a fork can help with larger fish pieces. If serving several people, ladle the broth first and then distribute the fish and vegetables so each bowl gets a fair share of each ingredient.

Variations

Use a mix of fish. Combining two firm white fish gives the soup a little variety in texture without changing the basic method. Cut them to similar thickness and check the largest pieces for doneness. Salmon can also be used, though its stronger flavor and pink color make the soup richer and less traditionally pale in appearance.

Add a little more aromatic flavor. A small piece of leek can replace some of the onion, or you can add a few thin slices of parsnip with the carrot. Keep additions modest if you want a delicate broth. A few whole allspice berries are another option for a gently warm, Eastern European-style note; use them in place of some peppercorns and remove them with the bay leaf.

Make it more filling. Add a handful of rinsed, quick-cooking barley only if you are prepared for a less clear, starchier broth; barley generally needs longer than the vegetables and should be cooked separately or started well before the fish. For the simplest change, serve the soup with extra bread rather than extending the simmer.

Use water when stock is unavailable. Water produces a cleaner but milder result. To build flavor, simmer the vegetables with the bay leaf and peppercorns as directed, then season carefully with salt, lemon, and herbs. Do not replace fish stock with a strongly flavored stock that would overpower the fish.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. For the best texture, store the broth and fish together only if you plan to eat them within a day; otherwise, separate the fish from the broth if convenient, since it is less likely to break apart during reheating. Keep the soup refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days.

Reheat only the portion you plan to serve, in a saucepan over medium-low heat, stirring carefully around the fish. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid letting the soup boil vigorously. Fish may become a little firmer after reheating, so gentle heat helps preserve its texture. Discard soup left at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C). For longer storage, freeze in a freezer-safe container; the soup can be frozen for about 2 months, though potatoes may soften and the fish may flake more after thawing. Thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What fish is best for Russian fish and vegetable clear soup?

Firm, mild white fish such as cod, haddock, pollock, or pike is a dependable choice because it stays in pieces during a short simmer. Choose fillets of similar thickness so they finish cooking at about the same time. Avoid fish with a strong flavor if you want the broth to remain delicate.

Can I make this soup with water instead of fish stock?

Yes. Water makes a lighter-tasting broth, but the vegetables, fish, dill, and lemon still provide flavor. Taste at the end and adjust the salt gradually. Mild vegetable stock is another option, though its flavor will make the finished soup less purely fish-focused.

How do I keep the soup clear?

Bring the stock to a gentle simmer, not a rolling boil, and skim away foam if it forms. Add fish carefully, then avoid stirring it repeatedly. A clear broth is the aim, but slight cloudiness does not make the soup unsafe or ruin its flavor.

Can I prepare the soup ahead of time?

You can chop the vegetables and portion the fish a day ahead, keeping them covered separately in the refrigerator. For the best texture, cook the soup close to serving time. If you cook it fully in advance, cool and refrigerate it promptly, then reheat gently to 165°F (74°C); expect the fish to be more fragile.

Can I use frozen fish?

Yes. Thaw it safely in the refrigerator, then drain and pat it dry before cutting it into pieces. Do not add a frozen block directly to the pot, because it can cool the broth unevenly and make it harder to control the cooking time. Check the thickest piece with a thermometer and cook it to 145°F (63°C).

Why did my fish break apart?

Fish can break up if it is stirred often, simmered too hard, or cooked longer than needed. Cut pieces evenly, lower them gently into the broth, and let them cook with minimal movement. Even if some pieces flake, the soup will still taste good; serve it carefully with a ladle to retain the broth and vegetables.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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