Ukha (Clear Salmon Soup)

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 250

Dietary: 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.

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 cups

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.5g8%
Cholesterol 120mg40%
Sodium 350mg15%
Total Carbohydrate 12.0g4%
Dietary Fiber 2.0g8%
Sugars 3.0g
Protein 28.0g57%

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

Read it online: https://www.chefs-mate.com/recipe/ukha-clear-salmon-soup/