Ukha

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Servings: 6 Difficulty: Advanced
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A delicate, crystal-clear Russian fish soup highlighting tender poached salmon and root vegetables.
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This traditional Russian Ukha is a masterpiece of clarity and flavor. Unlike chunky chowders, this soup relies on a double-straining technique using an egg white raft to achieve a broth that is literally see-through yet deeply savory. The base is built from smelt bones and aromatic vegetables like parsnip, carrot, and leek, creating a rich foundation without the heaviness. Fresh salmon fillets are gently poached in the final moments to ensure they remain silky and tender. Served with delicate wedges of new potatoes and fine carrots, it is an elegant dish that feels luxurious but is surprisingly straightforward. Perfect for a cozy winter dinner or a sophisticated lunch, this soup showcases the purity of fresh fish and herbs, offering a warm, comforting, and refined culinary experience.

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Ukha

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 29.0
Dietary:
V Vegan

Description

This traditional Russian Ukha is a masterpiece of clarity and flavor. Unlike chunky chowders, this soup relies on a double-straining technique using an egg white raft to achieve a broth that is literally see-through yet deeply savory. The base is built from smelt bones and aromatic vegetables like parsnip, carrot, and leek, creating a rich foundation without the heaviness. Fresh salmon fillets are gently poached in the final moments to ensure they remain silky and tender.

Ingredients

Directions

  1. In a large stock pot, combine 6 cups water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, salt, and pepper.
  2. Bring the mixture to a boil over high heat, periodically skimming off the foam as it rises to the top.
  3. Cover the pot, reduce the heat, and simmer for 35 minutes.
  4. Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible.
  5. Discard the solids.
  6. Return the stock to the heat and add the salmon trimmings, white wine, new potatoes, and thin carrots.
  7. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes.
  8. Strain the stock into a clean pot, discarding all the solids except the potatoes and carrots.
  9. Rinse the potatoes and carrots carefully without mashing them, and set aside.
  10. Return the stock to low heat and simmer for several minutes.
  11. Add the egg white and crushed eggshell to the stock and increase the heat to medium-high.
  12. Bring to a boil, beating constantly with a wire whisk.
  13. When the stock boils, the egg white will start rising to the surface, forming a raft.
  14. Turn off the heat and let the pot stand for five minutes to allow the raft to clarify the broth.
  15. Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot.
  16. Add the salmon fillets to the hot stock and poach over medium-low heat until cooked through, about 5 minutes.
  17. Taste and adjust the seasonings with salt and white pepper if needed.
  18. Halve the reserved potatoes and cut into wedges.
  19. Cut the reserved carrots into fine dice.
  20. Divide the fish fillets among six soup bowls.
  21. Add a few potato wedges and diced carrots to each bowl.
  22. Ladle the clear stock into the bowls, sprinkle with scallions, and garnish with lemon slices.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 29.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 36.2mg2%
Total Carbohydrate 6.8g3%
Dietary Fiber 1.5g6%
Sugars 2.8g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The egg white raft technique is key to achieving the crystal-clear appearance of traditional Ukha. The egg white coagulates and traps impurities, which are then removed when straining through cheesecloth.

If smelts are unavailable, you can substitute with other small white fish bones or trimmings for the initial broth, though smelts provide a distinct, delicate flavor.

Ensure the salmon fillets are poached gently. Overcooking will make the fish tough and dry. The residual heat of the bowl can help finish the cooking process if you are concerned about overcooking.

For best results, use fresh, firm salmon. If using frozen, thaw completely in the refrigerator overnight.

Serve immediately while hot. This soup is best enjoyed fresh and does not store well if the fish is left in the broth for extended periods.

Keywords: ukha, salmon soup, clear broth, russian cuisine, fish soup, egg white raft, smelts, poached salmon, root vegetables, parsnip, leek, celery, new potatoes, white wine, simmered, elegant, comfort food, clear soup, seafood, herbs
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