This creamy red fish soup, a gentle take on traditional ukha, is weeknight luxury in a bowl: tender chunks of salmon simmered with potatoes, a golden onion-and-carrot saute, and a swirl of cream, finished with fresh parsley. It’s light yet deeply comforting — and ready in about 30 minutes. If you enjoy fish soups like my creamy salmon soup with potatoes and broccoli, this one belongs in your rotation.
Ingredients
- 5-6 pieces red fish (salmon, trout, or any), about 600 g
- 4 potatoes, diced
- 1 carrot, diced
- 1 onion, chopped
- 200 ml (3/4 cup + 1 tbsp) cream, 10% fat
- Fresh parsley, chopped
- 1 tbsp butter plus a splash of sunflower oil
Instructions
- Dice the potatoes and boil 7-10 minutes. Remove skin and bones from the fish, cut into chunks, add to the pot, and cook 7-10 minutes.
- In a skillet, melt the butter with a little sunflower oil and make a classic saute of the onion and carrot (zazharka).
- After 10 minutes, add the saute to the pot, pour in the cream, add the parsley, bring to a boil, then turn off the heat and rest 5 minutes.
Tips
Use any red fish you like — salmon, trout, or a mix — just remove the skin and bones carefully before cooking. For another creamy fish favorite, try my silky cream of broccoli soup alongside.
Don’t skip the zazharka, the classic onion-and-carrot saute in butter: it builds the soup’s golden color and sweet depth. The USDA (usda.gov) offers helpful guidance on safe fish cooking temperatures.
After adding the cream, bring the soup just to a boil and turn off the heat — hard boiling can split the cream. Find more cozy ideas at Serious Eats, or try my roasted pumpkin coconut soup next.
Nutrition per 100 g: 54.4 kcal, 3.4 g protein, 3.1 g fat, 3.4 g carbs.