Fish Soups

Fish soup recipes cover river and sea traditions of first courses: classic ukha from ruff and perch, ukha from silver carp and mackerel, botvinya on beet greens, Finnish creamy lohikeitto with salmon, fish solyanka, yushka with millet, soup from canned pink salmon. The section gathers Russian, Scandinavian and Mediterranean classics.

Fish soup rests on the broth, with choice driven by species. Ukha cooks from small river fish – ruff, perch, roach – with minimal vegetables: an onion, carrot, potato, peppercorns, bay leaf. The broth stays clear under a gentle simmer with skimmed foam. A mixed ukha layers two or three fish: ruff first for depth, then strained, with pike or zander added. Sea soups use mackerel, pink salmon, cod, salmon – thicker and richer broth. Cream variants thicken with milk and sautéed leek.

Regional palette. Russian – river ukha, mixed-fish, yushka with millet, cold botvinya, fish solyanka with lemon. Scandinavian – Finnish lohikeitto with salmon, Norwegian fiskesuppe. Mediterranean – Italian cacciucco with white wine, Spanish sopa de pescado. Quick – canned pink salmon with millet, sprat in tomato.

Types of fish soups featured

• Classic ukha – from ruff, perch, silver carp, mixed two or three fish types;
• Cream-based – Finnish lohikeitto with salmon, cod with cream and leek;
• Canned-fish – pink salmon, saury with millet, sprat in tomato;
• Cold – botvinya on kvass with beet greens and smoked fish;
• Hearty zapravochny – fish solyanka with lemon and olives, fish rassolnik;
• Mediterranean – cacciucco, sopa de pescado, shrimp and saffron broth.

Every recipe on recepty.mobi includes exact proportions and step-by-step photography.