Salmon Head and Tail Ukha Recipe

In a hurry, easy, useful, simple, for every day! Ukha from the head and tail of pink salmon turns out to be unusually satisfying, but at the same time light. It is very simply cooked from literally what is left after the fish for the second course. And in the summer you can also eat it cold, and it’s incredibly delicious!
cook time: 40 min
Ruby Colston
Salmon Head and Tail Ukha Recipe

Nutrition Facts (per serving)

63
Calories
2g
Fat
4g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Onion (small) 1 pc
Salt to taste
Water 1.5 l
Rice (steamed) 2 tbsp
Potato 3 pc
Bay leaf 1 pc
Carrot (small) 1 pc
Peppercorns to taste
Dill to taste
Allspice to taste
Pink salmon (Head and tail) 1 kg

Recipe instructions

Step 1

Step 1
How to cook fish soup from the head and tail of pink salmon? Prepare the following ingredients. My fishʼs head and tail weigh a little over a kilogram. Choose the rice you want, I have steamed rice. If necessary, defrost the fish in advance. Wash and dry vegetables and herbs.

Step 2

Step 2
Rinse the head and tail of the fish under running water, place in a saucepan and cover with cold water. Place the pan with the fish over medium heat and bring to a boil. Foam will appear on the surface of the broth; carefully remove it with a slotted spoon or spoon.

Step 3

Step 3
Peel the onions and carrots, rinse and chop. Cut the onion into cubes with a knife, grate the carrots on a coarse grater (or finely chop). As soon as the broth boils and the foam that appears is removed, add chopped carrots and onions to the soup. Continue cooking the soup over medium heat.

Step 4

Step 4
Peel the potatoes and rinse under running water. Cut the potatoes as desired: into squares, cubes, circles. Add potatoes to the soup.

Step 5

Step 5
Rinse the rice in several waters and add to the soup. Continue cooking over medium heat. Add salt, pepper, bay leaf to it. When choosing rice to add to your fish soup, consider its cooking time. If the rice is not steamed, if it takes longer to cook than usual, therefore, add it to the soup before the potatoes.

Step 6

Step 6
When the soup is almost ready, add some chopped fresh dill to it. Taste the soup for salt and pepper. Remove the finished fish soup from the stove and let it stand for a few minutes under the lid.

Step 7

Step 7
Serve the pink salmon soup hot, adding chopped fresh dill to each plate. In the summer, this soup will come in handy even when cooled!

Additional rubrics

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