Russian Salmon Fish Soup Classic

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A traditional Russian clear fish soup made aromatic with salmon bones for broth and tender salmon fillet cubes. The delicate broth is finished with fresh dill, parsley, and a squeeze of lemon for a light, restorative meal.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 4 gSugar
• 32 gProtein
• 480 mgSodium
• 950 mgPotassium
• 80 mgCalcium
• 1.5 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the salmon broth

• 1.5 lb salmon head, tail, and bones (rinsed)
• 8 cups cold water
• 1 small yellow onion (halved, skin on)
• 2 bay leaves
• 1 tsp whole black peppercorns

For the soup

• 1 lb skinless salmon fillet (cut into 1.5-inch cubes)
• 3 medium Yukon gold potatoes (peeled, diced 1/2 inch)
• 1 medium carrot (sliced into thin half-moons)
• 1 small yellow onion (finely diced)
• 1 celery stalk (sliced thin)
• 2 tbsp chopped fresh dill
• 2 tbsp chopped flat-leaf parsley
• 1 1/2 tsp kosher salt (plus more to taste)
• 1 lemon (cut into wedges, for serving)

Directions

1. Combine the salmon bones, water, halved onion, bay leaves, and peppercorns in a large pot. Bring slowly to a gentle simmer over medium heat, skimming any foam from the surface for 10 minutes, then reduce heat to low and cook uncovered for 20 minutes to extract a clean, flavorful broth.
2. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to medium heat and bring it back to a gentle simmer.
3. Add the diced potatoes, carrot, diced onion, and celery to the broth. Simmer for 10 to 12 minutes, until the potatoes are just tender when pierced with a knife.
4. Season the broth with the salt and gently slide in the salmon cubes. Poach for 4 to 5 minutes, just until the salmon is opaque and flakes easily; do not stir aggressively or the fish will break apart.
5. Taste and adjust seasoning with additional salt if needed. Off the heat, stir in the fresh dill and parsley, and let the soup rest for 1 minute so the herbs release their aroma.
6. Ladle the soup into warmed bowls, making sure each portion gets an even share of salmon and vegetables. Serve immediately with lemon wedges for squeezing over each bowl, and offer crusty rye bread on the side.

Cook’s Notes

• For the clearest broth, always start with cold water and bring it up slowly; a rolling boil will emulsify the fish fats and cloud the soup.
• Truly fresh dill is non-negotiable in ukha; skip dried dill, which loses the bright top note that defines the dish.
• If your salmon bones release a lot of scum, change the water after the first 10 minutes and return the bones to a fresh pot of water for a cleaner finished broth.
• A splash of dry white wine or a teaspoon of cognac stirred in at the end adds traditional Russian depth without overpowering the salmon.
• Serve with dark rye bread and a small dish of horseradish or mustard on the side for an authentic presentation.

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