Ukha (Russian Fish Soup) with Ruffe
A tasty, intensely aromatic ukha made with ruffe! This soup is a hit with grown-ups and kids alike — the sautéed aromatics give it a hearty, full-bodied richness. (Ruffe is a small freshwater perch; any small panfish or perch works here.)
Irena
Recipe author
Ukha (Russian Fish Soup) with Ruffe
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 25 %
1 g
Carbohydrates 75 %
3 g
20 kcal
GI:
100
/
0
/
0
- Start by setting a pot of water on the stove and bringing it to a boil. Clean and rinse the fish. Peel and rinse the vegetables.
- Chop the onion and grate the carrot. Sauté the onion in vegetable oil; after a minute or two, add the carrot, stir, and keep cooking, stirring now and then.
- Peel the potatoes and cut them into cubes.
- Lower the cut-up fish into the boiling water. Salt it and let it come back to a boil. Ruffe ukha at this stage simmers about 20 minutes. Lift the cooked fish out of the broth, then strain the broth and return it to the stove.
- Add the potatoes to the broth and cook until tender. Five minutes before they're done, stir in the sautéed onion and carrot. Add the dried spices and pepper to taste. Right at the end, return the pieces of cooked fish to the soup.
- To serve, scatter chopped green onion over each bowl to taste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Mature potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black peppercorns - 255 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dried spices - 240 kcal/100g
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