I love making different soups, and I mainly like to make them in the winter, nothing beats a hot, hearty, bowl of soup on a brisk Fall day.
A few weeks ago I made this Russian style fish soup called “Ukha”. I bought the wild salmon fillets from my favorite butcher shop (Patton’s Meat Market). Thought I’d share this recipe with you in case you’re a soup lover. The soup has a rich broth and carrots and onions add a bit of sweetness, and I like to add lots of black pepper. It’s very easy to make and delicious!!! It’s sort of a one pot meal, so if you’re busy running around after the kids, this is a great recipe for you!
- 1 large onion, chopped
- 2 carrots, chopped
- 1.5 pound Salmon fillet with skin, bone-free, cut into 5″ pieces
- 3-4 medium size russet potatoes
- olive oil, a few turns around the pot
- salt, to taste
- pepper, to taste
- fresh dill, optional
1. Get a large dutch oven pot or any heavy bottom pot.
2. Add olive oil.
3. Add chopped carrots and onion. Sauté until golden brown.
4. Wash and pat dry salmon fillets. When the veggies are browned, add salmon fillets to the pot, season with salt and lots of crushed black pepper (as much as you prefer).
5. Cover with enough water to cover the salmon. Bring to a boil.
6. Reduce heat to medium and cook for 40 minutes, checking occasionally to make sure the water doesn’t evaporate, add more as needed.
7. In the meantime, peel and chop potatoes.
8. After the fish is fully cooked (flakes with a fork), take it out of the pot on to a plate.
9. Bring the broth to a boil and add the potatoes, cook for another 15-20 until fork tender.
10. Check for seasonings, add more if needed.
11. Add fresh dill before serving, eat along side salmon fillets that you took out of the pot earlier.