Salmon Ukha (Fish Soup)

Edaku — Thu, 13 Nov 2025 09:00:00 +0300

Salmon ukha differs from the classic river-fish version by tasting richer and almost faintly creamy, thanks to the natural fattiness of salmon or trout. The recipe itself stays simple, with just a handful of vegetables and seasonings so nothing competes with the flavor of the fish — that restraint is what separates real ukha from a fish soup loaded with extra ingredients.

The broth works best made from the head, backbone, and fins left over after filleting the fish, with the fillet pieces added later so they stay tender and don’t overcook. If all you have on hand are steaks, the broth can be made from those instead — just shorten the cooking time for the fish itself.

Fish Soup on Edaku

Salmon Ukha (Fish Soup)