Russian Salmon Soup (Ukha)
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
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Cooking tools:
- Stove
- Pot
- Cutting board
- Chef's knife
- Measuring cup
- Peeler
- Fine-mesh sieve
- Mixing bowl
- Ladle
- Slotted spoon
- Serving bowl
- Colander
- Measuring spoon
- Kitchen scale
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 4 small carrots (1 chopped, 3 thinly sliced)
- 8 black peppercorns
- 4 sprigs flat-leaf parsley
- 4 sprigs dill
- 2 leeks (white parts only), thickly sliced crosswise and washed
- 2 ribs celery, roughly chopped
- 2 bay leaves
- 1⁄2 tsp. crushed red pepper flakes
- 1 1⁄2 cups white wine
- 1 lb. fish bones, such as snapper, rinsed
- 1 salmon head (about 1 lb.), gills removed
- 3 medium yukon gold potatoes, peeled and cut into 1⁄4" chunks
- 1 lb. skinless boneless salmon filet, cut into 1" cubes
- 1 tbsp. fresh lemon juice
- Kosher salt
- freshly ground black pepper
- 4 scallions, thinly sliced on the diagonal
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