Salmon fish soup
Origin of the recipe
Ukha is a dish common wherever fish are caught. It's considered one of the oldest soups in Russian cuisine; its name, translated from Old Slavic, means "porridge, liquid." These days, ukha is a highlight of fishing trips or boat trips, where the smoke from the fire and the perfectly fresh fish impart a unique flavor. But even a city dweller can always indulge in the aromatic and rich ukha.
What do you need for cooking?
Ingredients
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Salt
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Water
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Onions
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Potato
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Fish soup set (tail and head)
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Salmon fillet
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Carrot
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Black peppercorns
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Ground black pepper
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Dill
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Parsley leaves
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Bay leaf
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Vodka
Kitchen utensils
- Knife
- Board
- A saucepan with a lid
This aromatic fresh salmon fish soup is a simple and sophisticated recipe that will delight you with the rich flavor and tenderness of the fish. It's the perfect dish for those who appreciate lightness and health benefits in every spoonful!
Step-by-step recipe
Step 1:
Place the fish soup mixture into a saucepan and cover with water.
Step 2:
Bring to a boil and skim off the foam.
Step 3:
Cut 1 carrot (100 grams) into strips and add to the fish.
Step 4:
Add 1 onion (100 grams) and cover the pan with a lid.
Step 5:
Leave to cook for 1 hour.
Step 6:
Peel the potatoes, carrots and onions and chop.
Step 7:
Chop the dill and parsley.
Step 8:
Remove the fish and vegetables from the pan.
Step 9:
Pour chopped vegetables into the broth.
Step 10:
Add bay leaf, peppercorns, salt and stir.
Step 11:
Cover the pan with a lid and let it simmer for 15 minutes over low heat.
Step 12:
Clean and finely chop the fish, add it and the salmon fillet pieces to the pan.
Step 13:
Add ground pepper and stir.
Step 14:
Add vodka to the soup, cover and cook for 3 minutes.
Step 15:
Add chopped herbs and remove from heat.
Cooking tips
Ukha can be made from almost any fish, although ukha made from predatory fish (pike, perch, pike-perch) is considered more delicious than ukha made from herbivorous fish (carp, silver carp, etc.). The most delicious ukha is made from two or three different types of fish.
It is better not to eat the finished fish soup immediately; it should sit for 10–15 minutes.
At the very end of cooking, you can add a piece of butter to the fish soup, cover with a lid and let it sit for 10-15 minutes, then arrange chopped herbs on plates and pour the fish soup into the bowl.