Salmon fish soup in a multicooker
6 servings
90 minutes
Salmon soup in a multicooker is the embodiment of Russian cuisine, combining simplicity of preparation and rich flavor. Ukha is an ancient dish originally served as food for hunters and fishermen. Thanks to the multicooker, the process becomes even more convenient, and the aroma and taste are revealed in a new way. Salmon gives the broth tenderness and richness, while potatoes, carrots, and rice provide a pleasant texture. Bay leaf and black peppercorns add subtle spicy notes to the soup. The dish is light yet nutritious, perfectly warming in cold weather. Ukha is especially good fresh with chopped herbs and a slice of rye bread. It can be served as a standalone dish or as part of a traditional Russian village lunch.
1
Clean the fish, wash it, remove the gills. Place the fish in the multicooker bowl.
- Salmon: 1 piece
2
Cut the potatoes into cubes. Chop the carrots into cubes. Rinse the rice.
- Potato: 3 pieces
- Carrot: 1 piece
- Rice: 0.5 glass
3
Add potatoes, carrots, rice, and peeled onion to the multicooker with the fish. Add water, salt, and spices (I usually add peppercorns and bay leaves).
- Potato: 3 pieces
- Carrot: 1 piece
- Rice: 0.5 glass
- Onion: 1 piece
- Water: 2 l
- Salt: to taste
- Spices: to taste
4
Set the multicooker to the 'Stew' mode for 1 hour (if using hot water for cooking fish soup in the multicooker, the cooking time will be much less). The readiness of the fish soup in the multicooker can be determined by the readiness of the potatoes.