Ukrainian Fish and Mushroom Soup
Ukrainian fish and mushroom soup turns simple white fish, earthy mushrooms, and tender potatoes into a cozy one pot meal with rich flavor and fresh herbs.
This soup tastes hearty without feeling heavy. The fish adds lean protein, the mushrooms bring savory depth, and the carrots, parsley root, and potatoes make the broth sweet, golden, and satisfying.
Why You’ll Love This Recipe
- Cozy flavor: Mushrooms, butter, onion, garlic, and root vegetables create a broth that tastes slow simmered.
- Light but filling: White fish gives you tender flakes of protein, while potatoes make each bowl satisfying.
- Budget-friendly: Pollock, cod, or other mild frozen fish works well here.
- Easy weeknight method: Everything cooks in one pot, and the fish goes in at the end so it stays delicate.
Fabian’s Budget & Health Tip: Save mushroom stems and parsley stems for the broth. If white fish is pricey, use thawed frozen pollock or hake. They stay tender, cost less, and still give the soup clean, mild flavor.
Ingredients (Serves 4)
- 1 1/4 lb white fish fillets (565 g), such as cod, haddock, pollock, or hake
- 8 oz mushrooms (225 g), sliced
- 1 lb potatoes (450 g), peeled and diced
- 2 medium carrots (200 g), diced
- 1 medium parsley root (100 g), peeled and diced
- 1 medium yellow onion (150 g), finely chopped
- 3 garlic cloves (15 g), minced
- 6 cups fish broth or vegetable broth (1.4 L)
- 2 tablespoons butter (28 g)
- 1/4 cup fresh dill (10 g), chopped
- 1/4 cup fresh parsley (10 g), chopped
- 1 1/2 teaspoons salt (9 g), plus more to taste
- 1/2 teaspoon black pepper (1 g), plus more to taste
Step-by-Step Instructions
1. Prep the Fish and Vegetables
Pat the fish dry with a clean towel, then cut it into large chunks. Keep the pieces bigger than bite size because they shrink a little and turn flaky as they cook. Season lightly with a pinch of salt and black pepper.
Dice the potatoes, carrots, parsley root, and onion into small even pieces. This helps the vegetables cook at the same pace and gives the soup a soft, spoonable texture.
2. Brown the Mushrooms
Melt the butter in a large soup pot over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring now and then. At first they will release liquid. Keep cooking until that liquid fades and the mushroom edges turn golden.
This step builds the deep, earthy flavor that makes the soup taste rich without using cream.
3. Sauté the Aromatics and Root Vegetables
Add the onion, carrots, parsley root, salt, and black pepper to the pot. Cook for 5 to 6 minutes, until the onion looks glossy and the carrots begin to soften. Stir in the garlic and cook for 30 seconds, just until your kitchen smells warm and garlicky.
4. Simmer the Potatoes in Broth
Add the diced potatoes and pour in the fish broth or vegetable broth. Scrape the bottom of the pot with a wooden spoon to lift up any browned mushroom bits. Bring the soup to a gentle boil, then lower the heat and simmer for 12 to 15 minutes.
The potatoes should be almost tender. A fork should slide in with a little resistance, not crumble them apart.
5. Add the Fish Gently
Lower the heat so the soup barely bubbles. Nestle the fish pieces into the hot broth and cook for 5 to 7 minutes. Do not stir hard. The fish is done when it turns opaque and flakes with gentle pressure from a spoon.
If the broth boils strongly, the fish can break apart and turn dry, so keep the heat calm here.
6. Finish With Dill and Parsley
Turn off the heat and stir in the fresh dill and parsley. Taste the broth and add more salt or black pepper if needed. Let the soup rest for 5 minutes before serving so the herbs perfume the broth and the fish stays juicy.
Expert Troubleshooting & FAQs
Can I use frozen fish?
Yes. Thaw it overnight in the refrigerator, then pat it very dry before adding it to the soup. Extra water on the fish can weaken the broth and make the soup taste flat.
Why did my fish fall apart?
The soup was likely boiling too hard, or the pot was stirred too much after the fish went in. Add the fish at the end, keep the broth at a gentle simmer, and move the spoon slowly around the pieces instead of through them.
What can I use instead of parsley root?
Parsnip is the closest swap because it has a similar sweet, earthy flavor. If you do not have either, use one extra carrot. The soup will taste a little sweeter but still delicious.
Can I make this with vegetable broth?
Yes. Vegetable broth makes a lighter soup and works well with mild white fish. For deeper flavor, brown the mushrooms well and simmer the broth with mushroom stems for a few minutes before adding the fish.
Is this soup good for leftovers?
Yes, but reheat it gently. Warm it over low heat until steaming. Avoid a hard boil because cooked fish can become firm and dry.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 285
- Protein: about 31 g
- Carbs: about 27 g
- Fats: about 7 g
Ukrainian Fish and Mushroom Soup
Ingredients
- 1 1/4 lb white fish fillets (565 g), such as cod, haddock, pollock, or hake
- 8 oz mushrooms (225 g), sliced
- 1 lb potatoes (450 g), peeled and diced
- 2 medium carrots (200 g), diced
- 1 medium parsley root (100 g), peeled and diced
- 1 medium yellow onion (150 g), finely chopped
- 3 garlic cloves (15 g), minced
- 6 cups fish broth or vegetable broth (1.4 L)
- 2 tablespoons butter (28 g)
- 1/4 cup fresh dill (10 g), chopped
- 1/4 cup fresh parsley (10 g), chopped
- 1 1/2 teaspoons salt (9 g), plus more to taste
- 1/2 teaspoon black pepper (1 g), plus more to taste
Instructions
- 1. Prep the Fish and Vegetables. Pat the fish dry with a clean towel, then cut it into large chunks. Keep the pieces bigger than bite size because they shrink a little and turn flaky as they cook. Season lightly with a pinch of salt and black pepper. Dice the potatoes, carrots, parsley root, and onion into small even pieces. This helps the vegetables cook at the same pace and gives the soup a soft, spoonable texture.
- 2. Brown the Mushrooms. Melt the butter in a large soup pot over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring now and then. At first they will release liquid. Keep cooking until that liquid fades and the mushroom edges turn golden. This step builds the deep, earthy flavor that makes the soup taste rich without using cream.
- 3. Sauté the Aromatics and Root Vegetables. Add the onion, carrots, parsley root, salt, and black pepper to the pot. Cook for 5 to 6 minutes, until the onion looks glossy and the carrots begin to soften. Stir in the garlic and cook for 30 seconds, just until your kitchen smells warm and garlicky.
- 4. Simmer the Potatoes in Broth. Add the diced potatoes and pour in the fish broth or vegetable broth. Scrape the bottom of the pot with a wooden spoon to lift up any browned mushroom bits. Bring the soup to a gentle boil, then lower the heat and simmer for 12 to 15 minutes. The potatoes should be almost tender. A fork should slide in with a little resistance, not crumble them apart.
- 5. Add the Fish Gently. Lower the heat so the soup barely bubbles. Nestle the fish pieces into the hot broth and cook for 5 to 7 minutes. Do not stir hard. The fish is done when it turns opaque and flakes with gentle pressure from a spoon. If the broth boils strongly, the fish can break apart and turn dry, so keep the heat calm here.
- 6. Finish With Dill and Parsley. Turn off the heat and stir in the fresh dill and parsley. Taste the broth and add more salt or black pepper if needed. Let the soup rest for 5 minutes before serving so the herbs perfume the broth and the fish stays juicy.
