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Trout soup with rice

Trout ukha (fish soup) with rice

Aromatic, light, wholesome, simple, and quick! This trout ukha with rice cooks up fast. It takes no special cooking skill — any beginner can manage it. You can adjust the soup's thickness however you like and add different spices and fresh herbs.

Maria

Recipe author

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Composition / ingredients

Servings:

Trout (head or fillet)

400

Water

Rice

Potatoes

Carrots

Onion

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 0 % 0 g

Carbohydrates 63 % 5 g

35 kcal

GI: 80 / 20 / 0

Cooking method

Step 1:

How do you make trout ukha with rice? Gather your ingredients. Use filtered or bottled water. You don't have to use all of the trout — just the head and tail will do, though I add some fillet too for flavor. If the fish is frozen, thaw it ahead of time. Wash the vegetables and pat them dry. Peel the onion.
Step 2:

Wash the fish, gut it if needed, and wash it again. Pour the water into a suitably sized pot and add the trout head and the whole peeled onion. Set the pot over medium heat. Bring it to a boil and cook at a low boil for about 30 minutes, skimming off the foam. Adjust the exact time to your own stove.
Step 3:

Peel the carrot. Cut the carrot into matchsticks.
Step 4:

Peel the potatoes and cut them into large cubes. In general, if you want your ukha to have a more classic look, cut the vegetables larger than you normally would for soup.
Step 5:

Remove the skin and bones from the trout fillet. Cut the fish into small pieces. You can skip this step — the ukha will be tasty and aromatic made with just the heads.
Step 6:

Take the trout head and onion out of the broth. Strain the broth and return it to the heat. Add the cut potatoes and carrot to the broth.
Step 7:

Cook the ukha, skimming off the foam now and then, for about 15 minutes.
Step 8:

Rinse the rice thoroughly. Drain the water.
Step 9:

Add the raw rice, salt, and pepper to the pot. Stir. Cook the ukha until the rice is done — about 10 minutes for me. Instead of rice you can use any other grain (or even small pasta). Or you can leave the grain out entirely — it's up to you.
Step 10:

Near the end of cooking, drop the trout fillet into the soup. Cook for about 5 more minutes. Take the pot off the heat, cover it, and let the ukha rest for about 10 minutes.
Step 11:

Ladle the finished, rested ukha into bowls and serve. Enjoy!

Ukha made from fresh red fish outdoes every other soup in nutritional value. Vegetable borschts and soups can't boast the abundance of vitamins and trace elements it has, and even meat broths fall short of fish broth. And a clear trout ukha made the classic way is a crowd-pleaser any fish lover will enjoy. It comes out a lovely golden-yellow color, moderately rich and filling. Trout is one of the richest sources of easily digestible animal protein. The flesh of freshwater varieties is pinkish, while sea trout flesh runs closer to red. In calories, trout is lighter than salmon, which has about twice as many — 100 g of trout has roughly 88 kcal. That said, these numbers can vary depending on how the fish is cooked.
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. Scale all the ingredients down to 1 or 2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5 to 2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. Once you've tasted a small batch, you can adjust both the amount of liquid and the proportions to your taste. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.