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.
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.
- Atlantic salmon fillet: 400 g
- Potato: 500 g
2
Fry the sliced onion, then add the carrot and tomato paste, and simmer.
- Onion: 150 g
- Carrot: 200 g
- Tomato paste: 3 tablespoons
3
Mix everything, add spices to taste, sprinkle with greens, and serve.
- Salt: to taste
- Bay leaf: 5 piece
- Black peppercorns: 5 piece
- Fresh herbs: to taste
