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Ukha – Russian Salmon Soup Recipe

2012/04/07 by Varga László


Ingredients (4 persons):

  • 1.5 kg salmon heads and tails
  • 4 tablespoons olive oil
  • aprox. 10 black peppercorns
  • 2 bay leaves
  • a few parsley leaves
  • 3-4 small carrots
  • 5 green onions
  • 1 small celery root
  • 1 parsley root
  • 1 teaspoon chili pepper flakes
  • 1 1⁄2 cups white wine
  • 2 medium potatoes
  • 1 tablespoon fresh lemon juice
  • a bit of dill to garnish
  • salt and ground black pepper, to taste

Preparation Method:

  1. Wash and clean the salmon parts, remove the gills from the heads.
  2. Chop 2 carrots, the celery and parsley roots into small cubes.
  3. In a large pot put the salmon parts, cover with water and start cooking for 1-2 hours.
  4. Heat the oil in a pan, add chopped root vegetables, peppercorns, bay leaves, pepper flakes, parsley leaves and the white parts of spring onions and fry them over medium heat 10 minutes.  
  5. When vegetables are tender, add them together with the wine to the soup pot. Reduce heat to medium-low and simmer. 
  6. After the cooking time, sift the soup, discard the cooked vegetables.
  7. Bone the salmon parts and set aside.
  8. Peel the potatoes and dice them into 1/2-1 cm cubes. Slice roughly the remaining carrots.
  9. Add the broth the sliced carrots and diced potatoes, and boil for half an hour over medium heat until vegetables are tender.
  10. Add salmon meat and lemon juice  to the soup, season with salt and pepper, and simmer for about a minute.
  11. Serve in bowls garnished with some parsley and dill leaves and a slice of lemon.





2 Comments »

  1. David Head says:

    This looks delicouse ,salmon always goes down a treat.Its one of those products that you can use to make several dishes with.Whats great about your recipes is that they are so different from the usual which we find at home.
    kind Regards
    David Head

  2. partyhead says:

    Another great recipe for your dinner party,and a wonderful winter warmer.

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