Salmon soup
4 servings
15 minutes
Salmon uha is an exquisite version of traditional Russian soup filled with refined aromas of white wine and vegetables. Historically, uha has always held a special place in Russian cuisine as a symbol of warm home comfort. This recipe features the tenderness of salmon fillet soaked in the light sourness of cabbage brine and notes of aromatic wine. The addition of capers, garlic, and celery gives the soup a piquant flavor, while mushrooms and parsley enrich it with freshness. Sweet paprika and black pepper finish the dish with pleasant spiciness, while thin slices of lemon add a refreshing tartness to the composition. Uha is served hot, warming the body and comforting the soul, making it perfect for a leisurely lunch or dinner, especially in cooler weather.
1
Cut the fish into portion-sized pieces and place them in the steamer.
- Salmon fillet: 600 g
2
Chop the carrot, capers, garlic, and celery into microscopic cubes and sprinkle over the salmon.
- Carrot: 1 piece
- Capers: pinch
- Garlic: 2 cloves
- Celery: 0.5 stem
3
Slice the mushrooms and sprinkle them over the fish.
- Champignons: 50 g
4
Slice the onion into half rings and evenly sprinkle it over the fish. Chop the parsley and sprinkle it on the fish, then salt, season with black pepper and sweet paprika. Cut the lemon into thin slices and place them on the fish and vegetables.
- Onion: 1 head
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Paprika: 1 teaspoon
- Lemon: 1 piece
5
Mix wine (better to use a bright, aromatic variety like Riesling) with cabbage brine and fill the steamer reservoir with this mixture.
- Dry white wine: 600 ml
- Cabbage brine: 100 ml
6
Boil for ten to fifteen minutes. Remove the fish and vegetables, place them on a plate, and pour the remaining broth from the fish and wine on top. It will be a small amount, and it plays more of a sauce role in this soup.
- Salmon fillet: 600 g
- Carrot: 1 piece