Fish and Shrimp Soup with Vegetables
This flavorful soup can be prepared with different kinds of fish or a fish soup set made from heads, tails and fins. Potatoes make it more filling, while shrimp and fresh herbs complete the dish.
Updated : 26 October, 2026
Easy
About 45 min.
Ingredients
1
Trout
1
Onion
1
Carrot
1
Tomato
1 tablespoon
Semolina
3
Potato
300 grams
Shrimp
to taste
Salt
to taste
Greens
to taste
Ground black pepper
to taste
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. For the broth, you can use a whole trout together with fish heads and tails. Scale and gut the fish, and remove the gills.
Step 2
Place the trout in a saucepan, pour in about 1.5–1.8 liters, or 6¼–7½ cups, of cold water and bring to a boil over high heat. Skim off any foam and season with salt to taste. Reduce the heat to medium-low and simmer with the lid slightly ajar for about 20–30 minutes.
Step 3
Remove the fish from the saucepan and strain the broth. Peel the onion and carrot.
Step 4
Peel the potatoes.
Step 5
Cut the potatoes into small cubes or sticks. Add them to the broth and return the saucepan to the heat. Once boiling, reduce the heat to low, cover and cook for about 10 minutes.
Step 6
Meanwhile, finely chop the onion and cut the carrot into thin sticks or rounds.
Step 7
Remove the skin and bones from the cooled fish and separate the flesh into pieces. Remove the tails from the shrimp if needed.
Step 8
Add the onion and carrot to the saucepan, then sprinkle in the semolina. Cook for another 5 minutes.
Step 9
Cut the tomato into small cubes. Cherry tomatoes also work well. Add the tomatoes and shrimp to the saucepan and cook everything together for another 2–3 minutes, until the shrimp are cooked through.
Step 10
Finely chop the fresh herbs; dill and green onions work especially well. Add the herbs and bay leaf to the saucepan, bring the soup briefly to a boil over high heat, then remove from the heat and let stand for 5–10 minutes.
Step 11
Divide the soup between bowls, add pieces of the cooked fish and season with ground black pepper to taste.
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