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Carp ukha (fish soup)

Appetizing, aromatic, rich, and incredibly tasty! Carp ukha made on the stovetop comes out every bit as good as one cooked in a pot over a campfire. It's especially delicious made from fresh fish, which you can now buy at any supermarket.

Snezhana

Recipe author

Composition / ingredients

Servings:

Carp

350

Potatoes

Rice

150

Carrots

Onion

Bay leaf

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 7 % 2 g

Carbohydrates 70 % 19 g

112 kcal

GI: 53 / 47 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make carp ukha? Gather your ingredients. Use any river fish you like, going for fresh, recently caught fish. Use whatever spices and seasonings you prefer. I love the classic ukha set — bay leaf and pepper.
Step 2:

For the soup, take your vegetables: potatoes, carrots, and onion. To make the ukha thicker and heartier, different grains are added to it. In this recipe, that's rice — any kind will do; I used polished rice. You can make the ukha without rice, but then add more potatoes. You can also use millet instead of rice.
Step 3:

Wash the fish well, scale it, and gut it. Be sure to keep the head — the broth comes out richer with a fish head. Remove the gills. Cut the fish into large portion-sized pieces.
Step 4:

Wash and peel the vegetables well. Cut the carrots into matchsticks. Peel the onion and chop it finely. Rinse the rice several times until the water runs clear.
Step 5:

Cut the potatoes into cubes or sticks, whichever you prefer. Put the prepared rice and vegetables in a pot and cover with water. Set it over medium heat and bring the broth to a boil. Cook for about 20 minutes at a low boil. Then add the fish to the pot with the vegetables. When the broth boils, skim off the foam with a slotted spoon or a spoon. Add the bay leaf, a few peppercorns, and salt to taste. Cook the ukha over low heat for about 20 more minutes.
Step 6:

Turn off the heat. Cover the pot and let the ukha rest for 15 minutes. Serve the carp ukha hot, with freshly baked bread and fresh herbs. Enjoy!

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.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
You can swap the rice for any other grain if you like. But keep the cooking quirks of different grains in mind — the cooking time can go up or down, and some grains need to be soaked first.