Salmon Head Ukha
Description
The soup is simple and quick to prepare. We all love noble red fish for its wonderful taste, but it's also well known that it's quite an expensive product. However, the recipe for salmon head soup solves all these issues, allowing us to enjoy a delicious soup made from economical ingredients. Whenever I cure salmon or cook other dishes from it, I'm left with fish heads, fins, and bellies, and then our entire family enjoys this wonderful soup. And if you've become interested too, serve it with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, wash the salmon head and remove the gills; wash the bellies as well. Place the fish in a deep pot, add salt, black and allspice, and simmer for 30 minutes.
- 2
Step 2
Cut the potatoes into small cubes.
- 3
Step 3
We also chop the onion finely.
- 4
Step 4
Peel the carrots and slice them into half-rings.
- 5
Step 5
Heat vegetable oil in a frying pan and sauté carrots with onions until golden brown.
- 6
Step 6
When the broth is ready, we remove the fish and set it aside to cool. We strain the broth. Once the fish has cooled, we need to separate the meat from the bones.
- 7
Step 7
In the broth, we add potatoes and cook for 10 minutes. Then we add fried onion and carrot, and fish meat. Cook for another 5 minutes, then add bay leaf. Now simmer over low heat until the potatoes are fully cooked. Turn off the heat, cover the pot with a lid, and let it steep for 20 minutes. And your salmon head ukha is ready!