Russian Salmon Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Salmon has been a pillar of Russian cuisine for centuries. In lean times, all parts of the fish were eaten, but here the bones and the head, as well as leeks and bay leaf, are used only to flavor the broth. Fresh salmon is poached in the fragrant liquid and punctuated with small pieces of hearty carrot and potato.


  • ¼ cup extra-virgin olive oil
  • ½ tsp. crushed red chile flakes
  • 8 whole


  1. Heat oil in a 6-qt. saucepan over medium-high. Cook chile flakes, peppercorns, chopped carrot, dill, parsley, bay leaves, leeks, and celery until vegetables are soft, about 10 minutes. Add fish bones, wine, salmon head, and 6 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, skimming off any froth that rises to the surface, for 35 minutes. Strain