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Walleye fish soup

Walleye ukha (fish soup)

Treat yourself to a pleasant, aromatic fish soup! Walleye ukha makes a lunch that's both delicious and good for you. It cooks up fast, which even the most impatient cook will appreciate! A slice of lemon and some chopped herbs add a bright, fresh note.

naniki

Recipe author

Composition / ingredients

Servings:

Walleye

350

Potatoes

Carrots

Fresh herbs

Salt

Bay leaf

Peppercorns

Caraway

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 71 % 5 g

Fats 0 % 0 g

Carbohydrates 29 % 2 g

29 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make walleye ukha? Use fresh walleye and gather the ingredients on the list. Wash and dry the vegetables before peeling them.
Step 2:

Scale and gut the walleye. Rinse it well under cold running water and pat it dry with a kitchen towel. Cut off the head (with part of the body) and the tail, and cut the fillets from the back.
Step 3:

Put all the fish except the fillet into a pot. You can add the fillet in large pieces at the very end of cooking, especially if the ukha is for a special occasion — a holiday lunch or dinner. Otherwise you can save the fillet for baking or batter-frying, for example. Cover the fish with water and set it over heat. Bring to a boil, skim off the foam, and add the aromatics (a piece of carrot, onion) and the herb stems.
Step 4:

Peel and dice the potato, carrot, and onion.
Step 5:

When the fish is cooked, lift it and the aromatics out of the broth, let the fish cool, and pick the meat off the bones. Strain the broth, then pour it back into the pot.
Step 6:

Add the prepared vegetables and spices to the broth and cook over low heat until the potato is half done.
Step 7:

Drop the picked fish meat into the ukha and heat it through well. Take it off the heat as soon as the fish is cooked.
Step 8:

Serve the ukha with fresh herbs and a slice of lemon. Fresh, aromatic walleye ukha is ready! Enjoy!

Fish soups are prized for their light, fresh flavor, so they're worth working into your menu. And what else would you do with the heads and tails of fresh fish? In ukha they come into their own. Walleye ukha can even be cooked outdoors over a campfire — that makes for a truly unforgettable dish, since the campfire smoke gives this simple soup an incomparable aroma and flavor!
For this recipe it's better to use fresh fish rather than frozen.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
You can use less or more water than the recipe calls for, depending on whether you want a thick or thinner soup.
Use filtered or bottled water with a neutral taste. Tap water can lend the dish an off, distinctly mineral flavor.