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Ukha (Clear Salmon Soup)


This recipe comes from Karen (Ilyce is her alias) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".


6 c water
1 1/2 lb Smelts, whole - cleaned well
1 Onion, med
1 Carrot, large - peeled and quartered
1 Leek (white only)
1 Celery stalk, with leaves
1 Parsnip, peeled
1 Bouquet garni
Salt - to taste
Pepper, white - to taste
1 lb Salmon trimmings
3/4 c Wine, white, dry
3 Potato, new
2 Carrot, thin, peeled
1 egg white
1 eggshell, crushed
1 lb Salmon fillet, skinned
5 tb Scallion, chopped
Lemon slices, thin

  • In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni and salt and pepper and bring to a boil over high heat, periodically skimming off the foam as it rises to the top.
  • Cover the pot, reduce the heat, and simmer for 35 minutes.
  • Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
  • Return the stock to the heat and add the salmon trimmings, wine, potatoes and thin carrots.
  • Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes.
  • Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots.
  • Rinse the potatoes and carrots being careful not to mash them and set aside.
  • Return the stock to low heat and simmer for several minutes.
  • Add the egg white and shell and increase the heat to medium high.
  • Bring to a boil, beating constantly, with a wire whisk.
  • When the stock boils, the egg white will start rising to the surface. At this point, turn off the heat and let stand for five minutes.
  • Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot.
  • Add the fish fillets to the stock and poach over medium low heat until cooked through - five minutes.
  • Taste and adjust the seasonings.
  • Halve the reserved potatoes and cut into wedges.
  • Cut the carrots into fine dice.
  • Divide the fish fillets among six soup bowls.
  • Add a few potato wedges and diced carrots to each bowl.
  • Ladle the stock into the bowls, sprinkle with scallions and garnish with lemon slices.

Serves 6

Karen ( Ilyce )
Please to the Table von Bremzen and Welchman

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