Main Page
Soups
Ear from the head and tail of pink salmon

Pink salmon head-and-tail ukha (fish soup)

Quick, light, wholesome, simple, an everyday soup! Ukha made from a pink salmon head and tail comes out remarkably filling yet light. It's very easy to make, literally from what's left over after using the fish for a main course. And in summer you can eat it cold too — it's wildly good!

Anna

Recipe author

Ear from the head and tail of pink salmon

Watch the video

Composition / ingredients

Servings:

Pink salmon (head and tail)

Water

1.5

Potatoes

Carrots (small)

Onion (small)

Rice (parboiled)

Dill

Salt

Peppercorns

Allspice

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 7 g

Fats 15 % 2 g

Carbohydrates 31 % 4 g

63 kcal

GI: 75 / 25 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make ukha from a pink salmon head and tail? Gather the listed ingredients. My fish head and tail weigh a little over a kilogram. Use whatever rice you like; mine is parboiled. If the fish is frozen, thaw it ahead of time. Wash and dry the vegetables and herbs.
Step 2:

Rinse the fish head and tail under running water, put them in a pot, and cover with cold water. Set the pot over medium heat and bring it to a boil. Foam will form on the surface of the broth — carefully skim it off with a slotted spoon or a spoon.
Step 3:

Peel, rinse, and cut the onion and carrot. Dice the onion with a knife and grate the carrot on the coarse side of a grater (or chop it finely). Once the broth boils and the foam has been skimmed off, add the chopped carrot and onion to the soup. Keep cooking the soup over medium heat.
Step 4:

Peel the potatoes and rinse them under running water. Cut the potatoes however you like — squares, sticks, or rounds. Add the potatoes to the ukha.
Step 5:

Rinse the rice in several changes of water and add it to the soup. Keep cooking over medium heat. Add the salt, pepper, and bay leaf. When choosing rice for the ukha, take its cooking time into account. If the rice isn't parboiled and takes longer than usual to cook, add it to the soup before the potatoes.
Step 6:

When the soup is nearly done, stir in some of the chopped fresh dill. Taste it for salt and pepper. Take the finished ukha off the heat and let it stand a few minutes with the lid on.
Step 7:

Serve the pink salmon ukha hot, adding chopped fresh dill to each bowl. In summer, this soup is just as good chilled!

Keep in mind that the quality and taste of the finished dish depend a lot on thawing the ingredients properly. For how to avoid mistakes and choose the best method, read the article on thawing.
To keep your eyes from watering when you cut onions, rinse the onion and the knife in cold water. The cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before cutting.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.
A very simple, budget-friendly ukha. A light soup with vegetables and rice for heartiness — the whole family will enjoy it, even the kids. The ukha comes out aromatic, with a rich flavor. It cooks very quickly and easily, which is another point in its favor. Even inexperienced cooks can pull off this recipe.