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Try this traditional Russian fish soup for dinner


This traditional Russian soup is the Russian answer to bouillabaisse. The soup consists of a clear broth, fish, and root vegetables. Traditionally, with catfish, bream, or ruffe, but you can substitute whatever looks freshest at the grocery store. 

Calories Per Serving


  • 6 Cups chicken stock
  • 1 Teaspoon crushed black peppercorn, or more to taste
  • 1 Teaspoon salt, or more to taste
  • 1 bay leaf
  • 3 potatoes, diced
  • 1 turnip, peeled and diced
  • 1 1/2 Cup yellow onion, chopped
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 6 Ounces cod, ruffe, castfish, or other fish, cut into large chunks
  • 1/2 Cup fresh parsley, chopped
  • 2 Tablespoons fresh dill, chopped
  • Juice of half a lemon


In a large pot, heat the chicken stock, black pepper, salt, and bay leaf on medium-high, and bring the stock to a boil. Add the potato, turnip, onion, celery, and carrots to the pot. Cook the vegetables for about 10 minutes or until the vegetables are tender. Reduce the heat to a simmer, and add the fish. Continue to cook until the fish is cooked through, another 5 to 10 minutes.

Add the parsley, dill, and lemon juice. Cook for a minute longer. Adjust the seasonings, and serve.