Add to plans
Cooking Time
50 min.
Serves
8
Difficulty
Don't want to rewrite the link? Scan the QR code with your camera and go to this page!
On iOS, you can use the built-in camera, on Android you need to download an application for scanning QR codes.
About This Recipe
If you strictly follow the hierarchy of fish soups in Russia, salmon soup is classified as a "red" type of first course. There is also "black" — made from carp and crucian carp, and "white" — made from pike perch and perch. The "red" soup got its name because of the color of the fish, as it was made from salmon and trout, less often from pink salmon. As for its origin, the first mentions of the dish date back to the 11th-12th century. Initially, "ukha" referred to all rich meat, fish, and vegetable broths. It was prepared as follows: first, a vegetable broth was made based on carrots and onions, herbs, and spices, and only then was the fish added. An indispensable attribute of the soup was grains: millet, semolina, barley, and in later times — rice. If the dish turned out to be insufficiently fatty, it was flavored with butter. Pies or black bread were served as an addition to the first course. If you love rich soups, prepare ukha from pink salmon according to our traditional recipe. Just as it was done many years ago, with butter and semolina. And, if you have a little time, bake pies with egg and onion from puff pastry. Together, it turns out very tasty!
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 10
Serves:
Pink salmon (fillet) - 500 g
Bulb onions - 1 pcs.
Carrot - 2 pcs.
Potato - 5 pcs.
Butter - 60 g
Semolina - 40 g
Bay leaf - 2 pcs.
Ground black pepper - to taste
Salt - to taste
Dill or parsley for serving - to taste
Nutrition Facts
Serves:
🥓
Fat
93г
🍚
Carbohydrates
172г
🥩
Protein
127г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all the ingredients for making pink salmon soup. Peel and chop the onion. Wash the potatoes thoroughly with a vegetable brush, peel and rinse. Cut as desired.
Step 2
Pour 2 liters of water into the pan and bring it to a boil over high heat. Add the onions and potatoes prepared in advance and bring to a boil again.
Step 3
Wash and peel the carrots. Cut it into cubes or strips and add to the soup with the rest of the vegetables. Bring to a boil and cook for about 15 minutes over medium heat.
Step 4
Wash the pink salmon thoroughly, remove the fins if necessary, and then cut into steaks. Place in a saucepan with vegetables and bring to a boil. Cook for about 20 minutes.
Step 5
Season the fish soup with salt and pepper to taste, add bay leaf and butter. Add semolina in a thin stream, stirring thoroughly to avoid lumps forming. Cook for 5 minutes over medium heat.
Step 6
Wash the greens and chop very finely. For fish soup, green onions, dill or parsley, or all together, are suitable. Turn off the heat and leave the soup on the hot stove for another 2-3 minutes.
Enjoy your meal!
Follow the instructions step by step