Salmon Ukha (Ukrainian Fisherman’s Soup)
This is a recipe I grew up eating. I remember my grandmother and mother both making Ukha when I was a child. Ukha has a long history. Apparently, it first appeared in the 11th century as a peasant soup and wasn’t a fish soup at all at that point, but instead included game and meat. Sometime in the 19th century the tide changed and it became known for being a fisherman’s soup. Fishermen would often make it while on their daily journeys because it was easy to prepare & an excellent meal to cook outside on an open fire.
Ingredients & Substitutions:
Salmon Head: Salmon head and tail are traditionally used to make the broth. If you can’t find a good cut of salmon head near where you are you may use salmon fillet instead. I find the best cuts from a local Vietnamese grocery store or my local 99 Ranch, which has chains around the country.
Taro root: Potatoes are traditionally used to make this soup, but since my body is still intolerant to them, I used taro root instead, also known as eddo in Japanese or toran in korean. Taro has a similar taste to potato and is similar in size but looks more like a round and furry ball.
When you cut into taro, it may be a bit sticky or make your hands a little red. This is only temporary and happens to everyone. It’s nothing to worry about.
If you tolerate potatoes well, I would recommend using them here instead.
Dill weed & parsley: Dill and parsley are essential to this recipe. I used two types of dill here - fresh and dried. Dried dill is optional to this recipe but I highly recommend using fresh dill.
While I did not add either parsley or dill to the stock of this soup, I do plan on using both to season it when I consume it. Both can be used as a topping or just choose one or other.
What to serve with:
I like to eat Ukha as is or with whatever sides I have on hand. Traditionally, it is served with bread or rye bread, and can also be eaten with plov such as the Ukrainian Chicken Plov I have here or these Rose & Sweet Potato Parathas
Ingredients:
1 head of salmon
3/4 - 1 lb of salmon fillet (alternatively you may choose to add in a second salmon head)
3-4 taro root, peeled and finely diced
3 carrots, 2 finely diced, 1 roughly chopped
1 onion, halved or quartered
6 bay leaves
dash of pepper
salt to taste
dill weed powder
fresh dill weed
Preparations:
Make the stock first by adding the fish heads, onion and the roughly chopped carrot into a large pot. Fill it all the way with water. If you’re using two fish heads dump them both in. If you’re using one fish head and one fillet, add the fish head in and save the fillet for later.
I used one fish head that I asked the butcher to cut up for me and one salmon fillet.
Let the stock come to a boil and then simmer it for 20-25 minutes. Then, add in the chopped taro root and carrots and continue to simmer it for another 15 minutes.
While the soup is cooking, remove the skin of your salmon fillet with your hands or a knife. Then, add it into the soup as well.
Add the seasonings to the pot - bay leaf, salt, pepper and dried dill weed.
Remove the fish heads from the pot and debone them, making sure to remove any bones you find within the flesh. Try to be as careful as you can here. Those bones are sneaky. Discard the bones and add the flesh back into the pot.
Cook for another 5 minutes or so. Taste the soup to make sure it’s cooked to your liking before shutting off the stove.
