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Rooster Ukha (Russian Fish Soup)

A rich ukha—Russian fish soup—built on rooster broth with several kinds of fish! "Rooster ukha" is more than a catchy rhyme; it's a delicious soup that goes back centuries. Several types of fish and a few basic vegetables simmer in a hearty poultry broth. Nothing fancy, but what a result! The taste, the aroma, the look—all of it is simply wonderful.

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Rooster's ear
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 7 g
Fats 44 % 7 g
Carbohydrates 13 % 2 g
95 kcal
GI: 100 / 0 / 0
  • As with any soup, ukha starts with a broth—in this case a rooster broth. That may sound like a joke to some, right up until the ukha is on the table, filling the room with its remarkable aroma and offering up its one-of-a-kind flavor. Along with the rooster, ukha calls for fish. The classic recipe suggests sterlet (a small sturgeon), but that's no hard rule. You can vary the taste and look of the soup by combining different white and red fish, or simply pick a single favorite. Rinse the rooster carcass (fresh is best, but thawed works too) under running water and place it in a large pot. Cover with water, set it over the heat, and bring to a boil, skimming off the foam now and then with a slotted spoon. Half an hour after it comes to a boil, drop in 1 onion and 1 carrot. Don't peel the vegetables—just wash them well. If you like, add a parsley or parsnip root. Cook the broth with the vegetables for about an hour, adding the peppercorns and bay leaf 15 minutes before the end. Turn off the heat and strain the broth through a sieve. Discard the vegetables and roots, and set the cooked rooster aside for another dish. Now clean the fish. It can be any kind—red, white, or, better yet, several types together. Scale and gut the fish and cut off the head, tail, and fins. Be sure to remove the gills from the head, or the soup will turn bitter. Rinse everything well under running water and add the head and trimmings to the soup, setting the bodies aside for now. Wash a bunch each of parsley and dill and add the herbs to the broth. Keep the broth at a low simmer for 40 minutes. Prepare the vegetables: peel the potatoes and the remaining onion and carrot. Cut the potatoes and carrot into large chunks and the onion into quartered rings. Lift the fish pieces out of the broth—you can strain it again through a sieve if you like. Add the vegetables to the broth and cook for 10 minutes. Cut the cleaned fish bodies into serving pieces, add them to the broth, and cook for another 10 minutes. Season with salt and ground pepper, then turn off the heat. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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