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.
Servings: 4
Calories: 917kcal
Ingredients
- 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
- ½ tsp salt or more to taste
- ½ tsp ground pepper or more to taste
- ½ tsp sugar
- ½ tsp smoked paprika or more to taste
- 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
Instructions
- 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.