Salmon Ukha

by Editorial Staff

If you would like to taste delicious, aromatic, rich fish soup, cook it from salmon. The broth is prepared from the head, fins and tail of the fish, and the fillet is added in large pieces at the end of cooking. There are also a few more secrets, for more details see our recipe.

Cook: 1 hour 45 mins

Servings: 10


  • Fish soup set (salmon head, fins and tail) – 600 g
  • Salmon fillet – 400 g
  • Bulb onions – 2 pcs. 100 g each
  • Carrots – 2 pcs. 100 g each
  • Potatoes – 300 g
  • Salt – 1 tbsp
  • Black peppercorns – 10 pcs.
  • Ground black pepper – 1/2 teaspoon.
  • Dill greens – 3 g
  • Parsley – 3 g
  • Bay leaf – 2 pcs.
  • Vodka – 50 ml
  • Water – 2.3 L


  1. Rinse the fish from the fish soup set under cold water, cut out the gills and remove the fish scales, send to a saucepan, pour 2.3 liters of water and put on fire.
  2. As soon as foam appears during heating, it must be removed completely.
  3. Add 1 whole onion and carrots, cut into quarters, to the broth. Close the lid and simmer for 1 hour.
  4. Remove fish and vegetables from the broth. Remove the bones from the fish, and the vegetables are no longer needed.
  5. Cut the potatoes into medium-sized cubes.
  6. Cut the carrots into 4 pieces and chop finely.
  7. Cut the onion into small cubes.
  8. Grind the herbs.
  9. Strain the broth through a fine sieve. Send chopped onions, carrots, potatoes to the strained broth.
  10. Add bay leaves, peppercorns and salt. Close the lid and simmer for 15 minutes.
  11. Put the fish and salmon fillets cut into small pieces into the broth, add black pepper and vodka. Close the lid and cook for 3 minutes.
  12. Add dill and parsley and turn off heat. Let the ear brew for 15 minutes.
  13. The ear is ready

Enjoy your meal!

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