Russian Fish Soup Recipe for Ukha
This easy Russian fish soup recipe for ukha is based on a centuries-old traditional Russian soup that was said to be a favourite of emperors and peasants alike. A fisherman’s soup, ukha historically included several types of fish – usually perch, pike, trout, and/or salmon – and was traditionally made with a fish head stock. These days, things are kept simple and it’s typically made with one type of fish – we’ve used salmon – some seasoning, vegetables and fresh dill, and is served in dark rye bread and sour cream.
- 2 tbsp olive oil
- 1 onion large, chopped into 1 cm-wide slices
- 2 cloves garlic finely chopped
- 2 litres water
- 400 g salmon sliced into bite-sized pieces
- 3 bay leaves
- 2 tsp salt or to taste
- 2 tsp ground pepper or to taste
- ½ tsp sugar
- ½ tsp smoked paprika
- 1 large carrot peeled, sliced into rounds, chopped into quarters
- 2 large potatoes peeled, diced into pieces same size as carrot
- 2 tbsp fresh dill
In a soup pot, fry onion and garlic in olive oil for a few minutes until onion is transparent.
Add two litres of water, 100g salmon, potatoes, carrots, bay leaves, pepper, sugar, paprika, and bring to boil.
Reduce heat and add remainder of the salmon and half the fresh dill, taste, and continue to simmer until potatoes are cooked.
Taste and adjust seasoning if needed, then ladle into bowls and garnish with the rest of the fresh dill, add a dollop of sour cream, and serve with dark rye bread.
Calories: 917kcal | Carbohydrates: 24g | Protein: 82g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Cholesterol: 220mg | Sodium: 4877mg | Potassium: 2433mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10948IU | Vitamin C: 15mg | Calcium: 132mg | Iron: 5mg