Ukrainian Fisherman’s Soup

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Fisherman’s soup is a clear, savory fish soup with potato, carrot, onion, tomato and fresh dill. The source lists several kinds of fish but does not specify the water quantity or a reliable sequence. This version starts the vegetables in broth, then adds fish near the end so the pieces stay intact. Choose a firm, mild fish such as carp, perch or catfish and remove any bones carefully before serving. A small amount of chili adds warmth without overpowering the broth. Finish with dill and green onion, and serve while the fish is tender and the potatoes are soft. Bring water or stock to a gentle boil in a soup pot. Add carrots, potato, onion and bay leaves. Simmer 12 to 15 minutes until the potato is nearly tender.

Recipe card

Ukrainian Fisherman’s Soup

A light fish soup with firm white fish, potato, carrots, tomato paste, dill and green onion.

Prep 15 minCook 30 minTotal 45 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Soup pot, ladle, knife, cutting board, fish tweezers or clean fingers for pin bones

Ingredients

500 g firm white fish fillets, pin-boned and cut into chunks 1.5 l water or unsalted fish stock 2 whole medium carrots, sliced 1 whole large potato, diced 1 whole small onion, diced 1 whole small red chili, seeded and minced, optional 3 tbsp tomato paste 2 whole bay leaves 1 tsp fine salt, or to taste 1/2 tsp black pepper 1/2 cup chopped fresh dill 1/4 cup sliced green onion 1 tbsp lemon juice, optional

Instructions

1. Cook vegetables

   Bring water or stock to a gentle boil in a soup pot. Add carrots, potato, onion and bay leaves. Simmer 12 to 15 minutes until the potato is nearly tender.

2. Add tomato

   Whisk tomato paste with a ladleful of hot broth until smooth, then stir it into the pot with chili, salt and pepper. Simmer 5 minutes.

3. Cook fish gently

   Lower heat so the soup barely simmers. Add fish chunks and cook 5 to 8 minutes, depending on thickness, until opaque and flaky; check the thickest piece reaches 63°C (145°F).

4. Finish

   Remove bay leaves. Taste and adjust seasoning. Stir in dill, green onion and optional lemon juice.

5. Serve

   Ladle carefully so fish pieces stay whole. Check each bowl for bones.

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How to tell when it is ready

Potato is tender and fish is opaque, flakes easily and reaches 63°C (145°F).

Tips

• Use firm fish pieces so they hold together in the broth.
• Keep the soup at a gentle simmer after adding fish.
• Check fish carefully for pin bones before cooking.
• Add fresh dill at the end for a brighter aroma.

Troubleshooting

• If the broth tastes too sharp, simmer it a few more minutes before adding the fish.
• If fish breaks apart, lower the heat and stir as little as possible.

Substitutions

• Use low-sodium vegetable stock in place of water for a fuller broth.
• Use parsley if fresh dill is unavailable, though the flavour will be different.

Variations

• Use carp, perch or catfish as suggested by the source.
• Leave out chili for a milder soup.

Serving suggestions

• Serve with rye bread.
• Add a spoonful of sour cream if desired.
• Offer lemon wedges and extra dill.
• Pair with a cucumber and tomato salad.

Make ahead

Prepare the vegetable broth ahead and refrigerate it. Add fish only when reheating to serve.

Storage

Refrigerate within 2 hours and use within 2 days. Reheat gently just until steaming; avoid repeated boiling.

Food safety

Contains fish. Keep fish refrigerated until cooking, prevent raw-fish contact with ready-to-eat foods, and cook fish to 63°C (145°F) or until opaque and flaky.

Frequently asked questions

Can I use frozen fish?

Thaw it safely in the refrigerator, pat dry and cut it into even chunks before adding.

How should I store ukrainian fisherman’s soup?

Refrigerate within 2 hours and use within 2 days. Reheat gently just until steaming; avoid repeated boiling.

Serve while fresh and follow the storage guidance for leftovers.