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Salmon ukha (fish soup)

A rich, flavorful ukha made with red fish. Any red fish works for this soup. Ukha made with red fish is sometimes called "red ukha." Beyond the usual spices, it's worth adding a pinch of saffron, which lends it a fitting color — which is why red ukha is also called "ruby ukha."

Julia

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Salmon (head and tail)

400

Potatoes (medium)

Carrots

Onion

Salt

Peppercorns

Allspice

Bay leaf

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 4 g

Fats 11 % 1 g

Carbohydrates 44 % 4 g

49 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather everything you need to make salmon ukha.
Step 2:

Remove the gills from the salmon head and trim off the fins. Cut the rest of the fish into pieces. Rinse the fish very well under cold water — thoroughly washed fish is the key to a clear broth.
Step 3:

Put the fish in a pot, cover with cold water, and add the peppercorns and allspice. Set it over the heat.
Step 4:

Bring the fish to a boil, skimming off the foam as it forms. Simmer the fish over low heat for 25 minutes.
Step 5:

Peel and wash the carrot and cut it into quarter-rounds or small cubes. You can also grate it on the coarse side of a grater.
Step 6:

Peel and wash the onion and cut it into small cubes.
Step 7:

Peel and wash the potatoes and cut them into large cubes.
Step 8:

Lift the fish out of the broth and separate the meat from the skin and bones.
Step 9:

Strain the broth through a sieve and return it to the heat.
Step 10:

When the broth comes to a boil, add the potatoes. Bring it back to a boil and cook the potatoes over low heat until almost tender.
Step 11:

Add the carrot and onion to the broth. Simmer over low heat for 5 to 7 minutes. Season the ukha with salt.
Step 12:

Wash the parsley and finely chop it.
Step 13:

Return the fish to the pot.
Step 14:

Add the chopped parsley and bay leaf and stir. Let it simmer gently for 3 minutes.
Step 15:

Take the pot off the heat, let the ukha rest, covered, for 10 minutes, and serve. Enjoy!

Ukha should always be cooked over low heat at a steady gentle simmer, as with any soup — otherwise the fish will simply overcook. It's best to use non-reactive cookware (in our kitchens that usually means an enameled pot); aluminum is not recommended. Good seasonings and spices for ukha include ground black pepper and various fresh herbs (dill, green onion). The fattier the fish, the more spices you can add — but use them sparingly so they don't overpower the taste of the fish. You can saute the carrot and onion first in any vegetable oil to make the soup more filling; I prefer to make ukha without sauteing the vegetables. Salmon ukha turns out delicious and rich.