Salmon soup

4 servings

30 minutes

Salmon ukha is a dish with a rich history rooted in Russian cuisine. Originally, ukha was a simple fish soup, but over time it gained special tenderness and richness due to the use of salmon. This soup has a soft, slightly sweet taste that harmonizes with the aroma of bay leaves, pepper, and herbs. A light acidity from tomato paste adds extra depth to the dish. Salmon ukha is considered a festive and nutritious dish, perfect for family lunches and cozy evenings. It is served hot, often with rye bread, and sometimes complemented by a glass of white wine to reveal all the flavor nuances.

Energy value per serving

• Calories: 298.5
• Proteins: 26.7g
• Fats: 7g
• Carbohydrates: 34.8g

Ingredients

• Salmon fillet: 400 g
• Potato: 500 g
• Onion: 150 g
• Carrot: 200 g
• Garlic: 1 clove
• Tomato paste: 3 tbsp
• Salt: to taste
• Bay leaf: 5 pc
• Black peppercorns: 5 pc
• Green: to taste

Cooking steps

1. Cut the salmon fillet into small pieces, and slice the potatoes into sticks or cubes. Place everything in a pot of boiling water and cook over medium heat for about thirty minutes.

   Required ingredients:

   • Salmon fillet: 400 g
   • Potato: 500 g

2. Fry the sliced onion, then add the carrot and tomato paste, and simmer.

   Required ingredients:

   • Onion: 150 g
   • Carrot: 200 g
   • Tomato paste: 3 tablespoons

3. Mix everything, add spices to taste, sprinkle with greens, and serve.

   Required ingredients:

   • Salt:  to taste
   • Bay leaf: 5 piece
   • Black peppercorns: 5 piece
   • Green:  to taste