Authentic Ukha: Russian Salmon Soup Recipe + 10 Traditional Garnish Ideas (2025)

Discover the royal charm of Ukha, a centuries-old Russian salmon soup that’s been gracing both emperors’ tables and humble homes alike. This clear, aromatic broth carries the essence of Russian culinary tradition, where every part of the salmon transforms into a soul-warming masterpiece.

In this traditional recipe, you’ll learn how to create a fragrant fish soup that’s both nourishing and elegant. While historical versions used multiple fish varieties, our salmon-based Ukha delivers the perfect balance of flavor and simplicity. Garnished with fresh dill and served with a dollop of sour cream and dark rye bread, it’s the ideal comfort food for any season.

What You’ll Need

To prepare authentic Russian ukha salmon soup you need specific kitchen tools and fresh ingredients that create its signature clear broth and delicate flavors.

Kitchen Equipment

• Large stockpot or Dutch oven (6-8 quart capacity)
• Fine-mesh strainer
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Large slotted spoon
• Ladle
• Medium mixing bowl
• Vegetable peeler
• Kitchen twine (for herb bundle)

Key Ingredients

For the Broth:

• 2 pounds fresh salmon fillets with skin-on
• 2 medium white onions
• 3 medium carrots
• 2 celery stalks
• 2 medium potatoes
• 8 cups cold water
• 2 bay leaves
• 6 black peppercorns
• 1 tablespoon kosher salt

For the Aromatics:

• 1 leek (white part only)
• 4 sprigs fresh parsley
• 4 sprigs fresh dill (plus extra for garnish)
• 2 cloves garlic
• 1 small parsnip (optional)
• Fresh dill sprigs
• Sour cream
• Black pepper
• Lemon wedges
• Fresh chopped chives
• Dark rye bread (for serving)
• White fish fillets
• Fresh mushrooms
• Root vegetables
• Vodka (1 tablespoon for authenticity)

Making The Fish Stock

Creating a rich fish stock forms the foundation of authentic Ukha soup. The key lies in selecting quality fish bones and aromatic vegetables.

Preparing The Salmon

• Remove scales skin and bones from 1 lb salmon fillet
• Cut salmon into 1-inch cubes
• Season with salt pepper and 1 tbsp lemon juice
• Set aside the bones and head for stock
• Keep fish refrigerated until needed

Essential stock ingredients:

• 2 lbs fish bones and heads
• 4 cups water
• 1 sliced onion
• 2 sliced carrots
• 2 celery stalks
• 2 minced garlic cloves
• 1 bay leaf
• 1 tsp black peppercorns
• Salt to taste

1. Heat a large pot over medium heat
2. Add fish bones heads water vegetables bay leaf and peppercorns
3. Bring mixture to a boil then reduce to low simmer
4. Skim off foam from surface regularly
5. Simmer uncovered for 45 minutes for clear broth
6. Add whole peeled potatoes and half the fresh parsley
7. Strain stock through fine-mesh sieve into clean pot
8. Season with salt to taste
9. Discard solids except usable meat from bones

For enhanced flavor:

• Roast carrots and onions in dry skillet before adding
• Use fish scales for added richness
• Add 1½ cups white wine
• Include fresh dill and parsley stems

Let stock rest 10 minutes before using to allow particles to settle.

Creating The Soup Base

The foundation of Ukha begins with creating a flavorful soup base using fresh vegetables and aromatics. This clear broth serves as the canvas for the delicate salmon flavor.

Adding The Vegetables

Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add thinly sliced onions and sauté until they become translucent about 3-4 minutes. Incorporate minced garlic and cook for an additional minute until fragrant. Add sliced carrots and continue cooking for 5 minutes until they begin to soften. Pour in 4 cups of water and bring the mixture to a gentle boil. The vegetables should release their natural sweetness into the broth creating a rich aromatic base.

Seasoning The Broth

Season the broth with fresh dill sprigs parsley and a bay leaf. These herbs infuse the liquid with traditional Russian flavors essential to authentic Ukha. Add salt and black pepper according to your taste preferences. Let the broth simmer on low heat for 10-15 minutes allowing the flavors to meld together. The key is maintaining a clear broth so avoid stirring too vigorously. As the vegetables soften they’ll release their natural sweetness enhancing the broths depth. This gentle cooking process ensures the salmon will have a perfect foundation when added later.

Cooking Stage	Temperature	Duration
Sautéing vegetables	Medium heat	8-9 minutes
Initial boil	High heat	3-4 minutes
Simmering	Low heat	10-15 minutes

Final Cooking Steps

The final steps of preparing Ukha focus on incorporating the salmon and perfecting the seasoning balance to achieve an authentic Russian fish soup.

Adding The Fish

1. Cut salmon fillets into 2-inch pieces ensuring they are clean and free from bones
2. Heat the broth until it reaches a gentle simmer
3. Add the prepared salmon pieces to the pot carefully to avoid breaking them
4. Cook for 5-7 minutes until the salmon turns opaque and flakes easily
5. Keep the heat at medium-low to prevent the fish from falling apart
6. Remove any foam that rises to the surface with a slotted spoon
7. Add dried dill and parsley to enhance the traditional Russian flavor profile
8. Season with salt and black pepper to taste
9. Pour in white wine if using to add depth to the broth
10. Add fresh lemon slices for brightness
11. Let the soup rest for 2-3 minutes to allow flavors to meld
12. Taste and adjust seasoning if needed
13. Garnish with fresh dill sprigs and chopped parsley before serving
14. Add an extra squeeze of lemon juice if desired for extra brightness

Cooking Stage	Temperature	Duration
Simmering Broth	Medium-low	2-3 minutes
Cooking Salmon	Medium-low	5-7 minutes
Final Rest	Off heat	2-3 minutes

Traditional Garnishing Ideas

Elevate your Ukha Russian salmon soup with these authentic garnishing options that add color texture and depth to each bowl.

Fresh Herbs

• Fresh dill sprigs (2-3 tablespoons chopped)
• Flat-leaf parsley leaves
• Chives thinly sliced
• Fresh tarragon leaves
• Young fennel fronds

The fresh herbs not only enhance the visual appeal but also contribute bright aromatic notes to the soup. Dill is particularly traditional in Russian cuisine and pairs perfectly with salmon. Sprinkle these herbs generously over the hot soup just before serving to release their essential oils.

• Lemon wedges for squeezing
• Sour cream (2 tablespoons per bowl)
• Cracked black pepper
• Thinly sliced radishes
• Hard-boiled egg halves
• Crushed rye crackers
• Green onions thinly sliced
• Chili flakes for heat
• Fresh grated horseradish

Customize your Ukha by offering these traditional toppings at the table. A dollop of sour cream adds richness while lemon wedges provide brightness. The hard-boiled eggs and rye crackers contribute substance making the soup more filling. For heat lovers a pinch of chili flakes or fresh horseradish adds welcome warmth to the broth.

Garnish	Amount per Serving	Traditional Usage
Fresh Dill	1-2 teaspoons	Essential
Sour Cream	2 tablespoons	Common
Lemon	1-2 wedges	Optional
Hard-boiled Egg	1/2 egg	Regional
Rye Crackers	2-3 pieces	Common

Storing And Reheating

Proper storage and reheating techniques maintain the delicate flavors of Ukha Russian salmon soup while ensuring food safety. Understanding the correct methods helps preserve the soup’s quality.

Storage Tips

• Store Ukha in an airtight container within 2 hours of cooking
• Keep refrigerated for up to 3 days
• If freezing separate the broth from salmon pieces
• Label containers with date and contents
• Store garnishes separately to maintain freshness
• Use glass or plastic containers with tight-fitting lids
• Keep away from strong-smelling foods in refrigerator
• Remove any lemon slices before storing to prevent bitterness
• Heat broth gently over medium-low heat until simmering
• Add salmon pieces during last 2-3 minutes to prevent overcooking
• Do not bring to rolling boil to preserve fish texture
• Stir occasionally while reheating
• Check internal temperature reaches 165°F (74°C)
• Add fresh herbs after reheating
• If frozen thaw overnight in refrigerator
• Reheat only portion you plan to consume
• Add splash of water if broth becomes too concentrated
• Test seasoning and adjust as needed

Storage Method	Duration	Temperature
Refrigerator	3 days	40°F (4°C)
Freezer	2 months	0°F (-18°C)

Serving Suggestions

Now you’re ready to experience the authentic taste of Russian cuisine with your homemade Ukha salmon soup. This hearty and nutritious dish brings warmth to any meal while highlighting the delicate flavors of fresh salmon and aromatic herbs.

Serve your Ukha piping hot in deep bowls with your choice of garnishes. Don’t forget to pair it with crusty dark rye bread for the full Russian dining experience. Whether you’re enjoying it as a comforting weeknight dinner or serving it to guests you’ll find this traditional soup both satisfying and impressive.

Remember that the beauty of Ukha lies in its simplicity and clean flavors. Let each spoonful transport you to the heart of Russian culinary tradition!