Chum salmon soup
Description
Hearty and aromatic soup. Everyone knows that fish soup (ukha) cooked over an open fire is the most delicious. But it's not always possible to cook it that way. It might be winter outside, or rainy weather. Sometimes, it's just a busy workweek, and you can't get away to nature. But don't be discouraged. Believe me, this chum salmon ukha recipe will not disappoint. Minimal effort, a little time, and already a delicious, rich soup is steaming on your table. A slice of lemon or a couple of small tomatoes will make a perfect addition. But here, choose according to your taste. Some might prefer just adding fresh herbs. As they say, tastes differ... Most importantly, cook with pleasure.
Instructions
- 1
Step 1
Wash the fish, clean off the scales, gut it, and cut into portions. Place the fish in a pot, pour in water, and put on the stove.
- 2
Step 2
Wash the potatoes, peel them, and cut into cubes.
- 3
Step 3
Wash the carrots, peel them, and slice into rounds.
- 4
Step 4
Peel the onion and finely chop it.
- 5
Step 5
Place the prepared vegetables into the pot with the fish. Cover with a lid, reduce the heat, and simmer for 20 minutes.
- 6
Step 6
Wash the greens and finely chop.
- 7
Step 7
After cooking is complete, remove the fish soup from the heat and add most of the herbs. Sprinkle the remaining herbs over the soup in the bowls.