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Russian Salmon Soup Ukha Recipe With Garnish Idea
Stock and Soup
Ukha ( Уха ) means fish soup in Russian. When creating my salmon soup recipe I took into consideration my family’s taste. While I follow the basic Russian fish soup Ukha recipe, I have made it my own from the classic recipe. This savory and filling soup is sure to be a hit with those that enjoy salmon. This soup makes a healthy lunch meal. Great way to use salmon skin and bones for extra flavoring in fish broth for this soup and little meat. A very practical way to use salmon for a few dishes. Give a try and you will be not disappointed.
*For good fish soup, not every fish can be used.
Recommended ⇒ Russian Beef Meatball Soup With Chickpeas
1. Fish Stock Recipe
12 oz skin with scales and bones of salmon
1/3 lb onion
1/3 lb carrot
6 1/2 cup water
1 1/2 oz parsley and dill stems
1 tablespoon salt
5 allspice peppercorns
5 black whole peppercorns
- Separate skin and bones from meat for stock. I use scales also. Scales gives your stock thickness and richness, not taste.
2. Roast carrot and onion on dry skillet, it give more flavor to our stock.
3. Salt water. Place salt, roasted onion, roasted carrot, steams of dill and parsley, pepper corns of black pepper and all spice in boiling water. Brink to boil and add fish skin and bones. Boil on medium-low or low 45 minutes. We can also use carcass bones, head (grills and eyes needs to be removed) and fins. If you have large carcass bones boil for 1.5 hour.
4. Our stock is ready. Let it stand for 10 min, so everything in pot lay down on a bottom. You can sieved broth or just pour gently out clear liquid. Discard everything except left of meat on bones and skin. Not much, but good addition to your soup. Don’t put meat back to stock yet.
Recommended ⇒ Russian Style Chicken Stock Recipe.
2. Soup Recipe
1 lb potatoes
1 tablespoon rice
1/3 lb carrot
1/3 lb onion
1-2 tablespoons wine (I used moscato)
3 bay leaves
Pinch of red pepper flakes to your taste how spicy you like
1/2 lb salmon meat
2 tablespoon vegetable oil to saute onion and carrot
- Dice bite size potato. Dice carrot and onion 1/3 inch size.
2. Brink stock to boil and add potatoes and rice. Boil for 10 minutes.
3. Saute onion and carrot in vegetable oil. Use oil without a specific smell, so it doesn’t overpover soup taste, we have a lot of great flavors without.
*Great oil can be for example, grape seeds oil, canola oil, corn oil.
4. Add onion with carrot, red pepper flakes, bay leaf, and wine. Boil for 10 minutes more.
Someone recommended to use instead of wine lemon juice in comments to the recipe on my YouTube channel. I didn’t try yet but in my opinion it is a great idea.
5. Before add meat check potato, it needs to be done. Check for salt and spices.
6. Add meat, brink to boil and turn off heat. Pot needs to be heavy to hold heat. If your pot is not heavy boil meat for a few minutes.
7. Let “rest” for 15 min before serve. Serve with green dill and black pepper. Green dill is the best garnish to my taste, but you can add parsley also.
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Salmon Fish Soup Garnishing Idea For Children
We can garnish soup for kids. It is fun but time-consuming. Just instead of dicing, cut carrot fish shape. Create fish with attention, so fish won’t lose tails when you will be sauteed fish from carrot. 
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@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@galainthekitchen.com
Will make this for my Ukrainian husband. I already know that he’s going to love it!!!
Renee, I glad you like the recipe! Let me know how it comes out.
I’m definitely going to give this a whirl this winter. I love the fact that you begin with the homemade stock, which is so important to the flavour of the finished soup!
Dear Jeanette, Thank you so much for your comment! Yes, the good stock makes big differents! It is a really good recipe give try!
I’ve had this soup using Gala’s recipe. It’s awesome!
Thank you so much, Clay! Your opinion is very important to me! I glad, you like this recipe.
I love this soup! Thank you, Gala!
Thank you for kind words, Iryna.