Source: Irina2511, AdobeStockHomemade fish soup is always delicious and appetizing. Chum salmon ukha turns out incredibly aromatic and rich, and you can complement it with various ingredients: potatoes, rice, cream, and more! We're sharing proven recipes!
1. Chum Salmon Ukha with Potatoes and Herbs
Source: AdobeStockHearty and made with a minimum of simple ingredients.
You will need: 500 g chum salmon, 4 potatoes, 1 carrot, 1 onion, 1 bunch parsley, 1 bunch dill, salt, black peppercorns.
Preparation: Gut and cut the chum salmon into pieces, cover with water, and bring to a boil. Peel and chop the vegetables, then add them to the pot with the fish, which has already come to a boil and cooked for a few minutes.
Salt, pepper, cover, and cook the ukha for about 20 minutes over low heat. Then add chopped herbs, cook for another 1 minute, and remove from heat.
2. Chum Salmon Ukha with Rice
Source: AdobeStockAnother classic recipe that everyone will love.
You will need: 500 g chum salmon, 3 potatoes, 50 g rice, 1 carrot, 1 onion, 1 bunch dill, salt, spices.
Preparation: Cut the chum salmon into serving pieces, cover with water, and cook the broth. Then strain the broth, and clean the chum salmon from skin and bones, leaving only the flesh. Add rice and coarsely chopped potatoes to the broth and cook for about 10 minutes.
During this time, chop and sauté the onion and carrot until soft. Add the sautéed vegetables to the ukha, return the fish to the pot, salt, season, and cook for another 5 minutes. Sprinkle with chopped dill and cook until the rice and potatoes are done.
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3. Chum Salmon Ukha with Rolled Oats
Source: AdobeStockEven chum salmon trimmings from other dishes will be enough for the broth.
You will need: 600 g chum salmon, 2 potatoes, 1 carrot, 1 onion, 2 tbsp rolled oats, bay leaf, salt, allspice peppercorns.
Preparation: Cover the chum salmon pieces with water, bring to a boil, and cook for 15 minutes over low heat. Then remove the fish, discard skin and bones, and flake the flesh into pieces. Strain the broth and add the chopped vegetables, rolled oats, and all spices. Cook for another 20 minutes over low heat, but 5 minutes before the end of cooking, return the chum salmon to the ukha.
4. Chum Salmon Ukha with Pearl Barley
Source: AdobeStockPearl barley takes longer to cook than most other grains, and this should be kept in mind.
You will need: 600 g chum salmon, 1 cup pearl barley, 2 potatoes, 1 carrot, 1 onion, herbs, bay leaf, salt, allspice peppercorns.
Preparation: If you have time, soak the pearl barley for 1 hour in advance. Cut the fish into pieces, cover with water, and add the rinsed pearl barley, allspice, and bay leaf. Add a whole onion and cook everything together for about 1 hour.
Then remove the chum salmon, discard bones, and flake the fillet into pieces. Add the chopped potatoes and carrots to the broth, and cook for another 20 minutes over low heat. Return the chum salmon to the pot, sprinkle with chopped herbs, salt, and cook for another 5 minutes.
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5. Finnish Chum Salmon Ukha with Cream
Source: AdobeStockThis original ukha will easily delight even gourmets!
You will need: 250 g chum salmon, 1 L fish broth, 3 potatoes, 2 carrots, 100 g leek, 1-2 celery stalks, 200 ml heavy cream, 20 g butter, 30 g flour, dill, salt, spices.
Preparation: Prepare the broth in advance from the bones, head, and tail of the chum salmon. Cut the fillet into large pieces and cover with boiling water. Strain the prepared broth and add coarsely chopped potatoes.
After a few minutes, add chopped carrots, celery, and the white part of the leek. While the vegetables are cooking, sauté the flour in butter, pour in the cream, and stir until thickened and smooth.
When the vegetables are almost done, add the fish pieces, chopped green part of the leek, cream, and spices to the pot. Cook for another 2 minutes, remove from heat, and let the ukha steep for a while. Before serving, sprinkle with chopped dill.
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6. Chum Salmon Ukha with Tomatoes
Source: AdobeStockAnd if you like, add a spoonful of tomato paste for extra vibrancy.
You will need: 400 g chum salmon, 2 potatoes, 2 tomatoes, 1 carrot, 1 onion, 1 bunch parsley, salt, spices.
Preparation: Prepare the chum salmon, separating the skin, bones, and other trimmings. Cover them with water, bring to a boil, and cook the broth for about 40 minutes. You can also add any spices during cooking. Separately, coarsely chop the chum salmon fillet and all vegetables.
Strain the broth and add potatoes, carrots, and onion. Cook for 20 minutes over medium heat, then add the chum salmon pieces and cook for another 15 minutes. At the very end of cooking, add chopped tomatoes, chopped parsley, and spices to taste. After another 5 minutes, remove the ukha from heat.
7. Chum Salmon Ukha with Corn Grits
Source: AdobeStockFor a richer golden hue, season the ukha with turmeric.
You will need: 600 g chum salmon, 300 g potatoes, 60-80 g corn grits, 1 bell pepper, 1 carrot, 1 onion, 1 bunch green onions, 1 bunch herbs, salt, spices.
Preparation: Prepare the fish and cover its bones, skin, and other trimmings with water. Cook the broth for 40 minutes after boiling, and cut the fillet and vegetables into pieces. Strain the broth, add the potatoes, bring to a boil again, and add the grits.
During this time, lightly sauté the onion and carrot. Add the sautéed vegetables, chum salmon pieces, and bell pepper to the ukha, then cook for another 10 minutes. Season, add chopped herbs and green onions, remove from heat after 1 minute, and let the ukha steep under the lid.
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8. Chum Salmon Ukha with Millet
Source: AdobeStockWe recommend thoroughly rinsing the millet before use.
You will need: 400 g chum salmon, 100 g millet, 2 potatoes, 1 carrot, herbs, salt, spices.
Preparation: Cut the chum salmon into serving pieces, cover with water, add broth spices, and cook for about half an hour over low heat. Then remove the fish from the broth and flake it into smaller pieces, removing bones.
Add chopped potatoes, carrots, and millet to the broth, and cook for another 10-12 minutes. Then return the chum salmon, season the ukha, cook for another 2-3 minutes, remove from heat, sprinkle with chopped herbs, and let it steep under the lid.