Russian cuisine is known for its hearty, comforting soups, and this Simple Russian Soup is no exception. Made with basic ingredients like potatoes, carrots, and cabbage, this soup is light yet satisfying. It’s perfect for a cozy meal, especially during cold weather.
Why You’ll Love This Recipe
- Easy to make – Uses simple ingredients and requires minimal effort.
- Hearty and nutritious – Packed with vegetables for a wholesome meal.
- Budget-friendly – Made with affordable pantry staples.
- Customizable – Add meat, beans, or different vegetables for variety.
- Great for meal prep – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes
- Carrots
- Onion
- Cabbage
- Garlic
- Tomatoes (or tomato paste)
- Vegetable or chicken broth
- Bay leaf
- Salt and pepper
- Fresh dill or parsley for garnish
Directions
- Prepare the vegetables: Peel and chop the potatoes, carrots, and onion. Shred the cabbage.
- Sauté the aromatics: In a pot, sauté the onion and garlic until soft.
- Add vegetables and broth: Stir in carrots, potatoes, cabbage, and broth. Add a bay leaf.
- Simmer: Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Add tomatoes: Stir in chopped tomatoes or tomato paste and cook for another 5 minutes.
- Season and serve: Add salt and pepper to taste. Remove the bay leaf and garnish with fresh dill or parsley.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add meat: Use beef, chicken, or sausage for a heartier version.
- Make it creamy: Stir in a little sour cream before serving.
- Spicy twist: Add a pinch of red pepper flakes for heat.
- Grain addition: Include rice or barley for extra texture.
- Vegan option: Use vegetable broth and skip meat for a plant-based version.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 2 months.
- Reheating: Warm on the stovetop over medium heat or microwave until heated through.
FAQs
What is the most popular Russian soup?
Borscht, a beet-based soup, is the most famous, but this simple cabbage soup (Shchi) is also very popular.
Can I use beef broth instead of chicken broth?
Yes, beef broth adds a richer flavor.
Is this soup traditionally served with anything?
It’s often served with rye bread and a dollop of sour cream.
Can I make this soup in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours.
What kind of potatoes work best?
Russet or Yukon Gold potatoes hold their texture well in soup.
Can I add beans to this soup?
Yes, white beans or kidney beans are a great addition.
How can I thicken the soup?
Mash some of the potatoes or add a small amount of flour mixed with water.
Is this soup kid-friendly?
Yes! It’s mild and full of familiar vegetables.
Can I use fresh tomatoes instead of tomato paste?
Yes, fresh diced tomatoes work well.
Does this soup get better the next day?
Yes! The flavors deepen as it sits, making leftovers even more delicious.
Conclusion
This Simple Russian Soup is a delicious, comforting dish that’s easy to make with everyday ingredients. Whether you enjoy it as a light meal or pair it with bread for a heartier option, it’s a recipe you’ll want to make again and again!
Print
Simple Russian Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Boiling
- Cuisine: Russian
Description
This simple Russian soup, known as Ukha, is a light and flavorful fish soup made with fresh vegetables, herbs, and simple seasonings. It’s a staple in Russian cuisine, often enjoyed with black bread and a touch of fresh dill. Perfect for a cozy meal, this soup is easy to make and packed with nutrients!
Ingredients
- 1 lb (450g) white fish fillets (such as cod, haddock, or trout)
- 6 cups water or fish broth
- 2 medium potatoes, peeled and diced
- 1 medium carrot, sliced
- 1 small onion, chopped
- 1 bay leaf
- 5–6 black peppercorns
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp fresh dill, chopped (plus more for garnish)
- 1 tbsp fresh parsley, chopped
- 1 tbsp butter or olive oil (optional, for richness)
- Lemon wedges (for serving)
Instructions
- Step 1: Prepare the Broth
- In a large pot, bring 6 cups of water or fish broth to a gentle boil.
- Add the bay leaf, black peppercorns, and chopped onion. Simmer for 5 minutes to release flavors.
- Step 2: Cook the Vegetables
- Add the potatoes and carrots, and cook for 10 minutes, or until the potatoes are almost tender.
- Step 3: Add the Fish
- Cut the fish into bite-sized pieces and add them to the pot.
- Season with salt and black pepper, and let simmer for 7-10 minutes, until the fish is cooked through.
- Step 4: Finish with Herbs
- Stir in chopped dill and parsley, and add butter or olive oil for extra richness if desired.
- Remove from heat and let sit for 5 minutes to develop flavors.
- Step 5: Serve & Enjoy!
- Ladle into bowls, garnish with extra fresh dill, and serve with lemon wedges and black bread.
Notes
- Fish Selection: Traditionally, Ukha is made with river fish, but any mild white fish works well.
- Stronger Broth: For a richer flavor, simmer fish bones in water before adding vegetables.
- Additions: Some versions include rice, barley, or a splash of vodka for authenticity.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Recipe Details
Nutrition
- Calories: 160
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
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