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Salmon fish soup

Author
Cookinero 21 Apr 2025
4390
Salmon fish soup

Ukha is one of the most famous dishes of Russian cuisine. In essence, it is a rich broth, where the main component is fish. You can cook ukha from red fish, as in our recipe, or from perch, ruff or pike. As a rule, only onions and carrots are added to the fish. You can add large slices of potatoes. And spices to enhance the aroma, for example, tarragon, bay leaf, parsley, green onions, allspice, dill. And it is better to salt salmon ukha right away - this way the beneficial properties will be preserved.

How to cook Salmon fish soup

Step 1

Salmon fish soup

Cook the fish. Pour water into a saucepan and bring to a boil. Add bay leaf, peppercorns and salt. Reduce heat, add chopped salmon and onion, cook for about 10 minutes. Foam will appear during cooking, you can leave it on, as it will make the broth richer.

Step 2

Salmon fish soup

Add vegetables. Add potatoes, carrots, chopped onions and tomato paste to the fish. Cook until the vegetables are done, about 15 minutes. If the salmon is cut into too small pieces, the cooking time is reduced. Then the vegetables should be added at the same time as the fish and everything should be cooked for no more than 20 minutes.

Step 3

Salmon fish soup

5 minutes before the fish soup is ready, add garlic and fresh herbs.

Salmon fish soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute salmon with other firm fish like cod, halibut, or trout. Adjust cooking times slightly based on the thickness of the fish used.
Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish.
For a vegetarian version, omit the fish and use vegetable broth. Add mushrooms or tofu for protein and cook the vegetables as directed.
Freeze the soup in portion-sized containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove over low heat to preserve texture.
Yes, substitute dried herbs for fresh at a 1:3 ratio (e.g., 1 tsp dried for 1 tbsp fresh). Add them earlier in cooking to allow flavors to develop.
Serve with crusty bread, a simple green salad, or steamed rice for a complete meal. A dollop of sour cream also adds richness.
Stir in 1/4 cup of heavy cream or coconut milk at the end of cooking for a richer, creamier texture without overpowering the fish flavor.

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