Russian Clear Fish and Potato Soup
Russian fish soup turns fresh white fish, potatoes, carrots, and herbs into a clear, light, comforting meal that feels homemade in the best way.
This simple soup is inspired by the clean, brothy fish soups often served across Russian home kitchens. It uses everyday ingredients, cooks in one pot, and gives you tender flakes of fish in a fragrant broth with soft potatoes, sweet carrots, dill, parsley, and a squeeze of lemon.
Because it is made with lean white fish, vegetables, and a clear broth, this soup is naturally light but still filling. It is a smart choice when you want a warm meal that feels gentle, fresh, and budget friendly.
Why You Will Love This Recipe
- The broth tastes clean and savory, with bay leaf, peppercorns, fresh herbs, and lemon adding bright flavor.
- The fish stays tender and flaky because it cooks gently at the end.
- Potatoes and carrots make the soup filling without making it heavy.
- You can use fish broth for deeper flavor or water for a simple, low cost version.
Fabian’s Budget and Health Tip: Use frozen white fish fillets if fresh fish is expensive. Thaw them overnight in the fridge, pat them dry, and add them gently to the hot broth. You still get lean protein, a clean taste, and a lower grocery bill.
Ingredients (Serves 4)
- 1 pound fresh white fish fillets, such as cod, pollock, haddock, or tilapia, cut into large chunks (450 g)
- 1 1/2 pounds potatoes, peeled and cut into bite size cubes (680 g)
- 2 medium carrots, sliced into thin rounds (200 g)
- 1 medium onion, peeled and halved for a clearer broth, or finely chopped for more texture (150 g)
- 6 cups fish broth or water (1.4 L)
- 1 bay leaf
- 8 whole black peppercorns
- 1 1/4 teaspoons fine salt, plus more to taste (7 g)
- 2 tablespoons fresh dill, chopped (8 g)
- 2 tablespoons fresh parsley, chopped (8 g)
- 1 lemon, cut into wedges
Step-by-Step Instructions
1. Start the Clear Broth
Add the fish broth or water to a medium soup pot. Add the potatoes, carrots, onion, bay leaf, peppercorns, and salt. Bring the pot to a gentle boil over medium high heat.
Once the broth bubbles, lower the heat so it simmers calmly. You should see small bubbles around the edges, not a rolling boil. This keeps the broth clearer and the vegetables tender.
2. Simmer the Vegetables Until Almost Tender
Cook the potatoes and carrots for 12 to 15 minutes, or until the potatoes are almost tender when pierced with a fork. They should hold their shape but feel soft near the edges.
Your kitchen should smell savory and lightly sweet from the onion and carrot. If foam rises to the surface, skim it off with a spoon for a cleaner broth.
3. Add the Fish Gently
Lower the heat before adding the fish. Slide the fish chunks into the pot in a single layer when possible. Do not stir hard. Use a spoon to nudge the pieces under the hot broth.
Cook for 5 to 7 minutes, depending on the thickness of the fish. The fish is done when it turns opaque and flakes easily with gentle pressure. The broth should stay calm, not boiling hard.
4. Season with Fresh Herbs
Remove the onion halves if you used them for flavor only. Take out the bay leaf. Taste the broth and add more salt if needed.
Stir in the dill and parsley right at the end. The herbs should look bright green and smell fresh. This final step gives the soup its classic clean finish.
5. Serve with Lemon
Ladle the soup into warm bowls. Add a lemon wedge on the side and squeeze it over the soup just before eating. The lemon brightens the fish, potatoes, and herbs without overpowering the clear broth.
Expert Troubleshooting and FAQs
Why did my fish fall apart?
The fish likely boiled too hard or cooked too long. Keep the broth at a gentle simmer after adding the fish. Stir as little as possible, and use larger chunks so they stay intact.
Can I use water instead of fish broth?
Yes. Water works well for a lighter, budget friendly soup. For more flavor, add an extra half onion, a few parsley stems, or a little more dill while the vegetables simmer.
What white fish works best?
Cod, haddock, pollock, tilapia, and hake all work. Choose firm white fish if you want larger flakes. Softer fish will still taste good, but it may break into smaller pieces.
How do I keep the broth clear?
Simmer gently, skim off foam, and avoid heavy stirring. If you use onion halves instead of chopped onion, the broth will look even cleaner.
Can I make this soup ahead?
You can cook the vegetables ahead, then add the fish when you reheat the soup. This keeps the fish tender and fresh. If the fish is already cooked, reheat the soup gently so the fish does not turn dry.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 260
- Protein: about 27 g
- Carbs: about 32 g
- Fats: about 3 g
Russian Clear Fish and Potato Soup
Ingredients
- 1 pound fresh white fish fillets, such as cod, pollock, haddock, or tilapia, cut into large chunks (450 g)
- 1 1/2 pounds potatoes, peeled and cut into bite size cubes (680 g)
- 2 medium carrots, sliced into thin rounds (200 g)
- 1 medium onion, peeled and halved for a clearer broth, or finely chopped for more texture (150 g)
- 6 cups fish broth or water (1.4 L)
- 1 bay leaf
- 8 whole black peppercorns
- 1 1/4 teaspoons fine salt, plus more to taste (7 g)
- 2 tablespoons fresh dill, chopped (8 g)
- 2 tablespoons fresh parsley, chopped (8 g)
- 1 lemon, cut into wedges
Instructions
- 1. Start the Clear Broth. Add the fish broth or water to a medium soup pot. Add the potatoes, carrots, onion, bay leaf, peppercorns, and salt. Bring the pot to a gentle boil over medium high heat. Once the broth bubbles, lower the heat so it simmers calmly. You should see small bubbles around the edges, not a rolling boil. This keeps the broth clearer and the vegetables tender.
- 2. Simmer the Vegetables Until Almost Tender. Cook the potatoes and carrots for 12 to 15 minutes, or until the potatoes are almost tender when pierced with a fork. They should hold their shape but feel soft near the edges. Your kitchen should smell savory and lightly sweet from the onion and carrot. If foam rises to the surface, skim it off with a spoon for a cleaner broth.
- 3. Add the Fish Gently. Lower the heat before adding the fish. Slide the fish chunks into the pot in a single layer when possible. Do not stir hard. Use a spoon to nudge the pieces under the hot broth. Cook for 5 to 7 minutes, depending on the thickness of the fish. The fish is done when it turns opaque and flakes easily with gentle pressure. The broth should stay calm, not boiling hard.
- 4. Season with Fresh Herbs. Remove the onion halves if you used them for flavor only. Take out the bay leaf. Taste the broth and add more salt if needed. Stir in the dill and parsley right at the end. The herbs should look bright green and smell fresh. This final step gives the soup its classic clean finish.
- 5. Serve with Lemon. Ladle the soup into warm bowls. Add a lemon wedge on the side and squeeze it over the soup just before eating. The lemon brightens the fish, potatoes, and herbs without overpowering the clear broth.
