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Canned saury ear with rice

Canned Saury Fish Soup with Rice (Ukha)

Here's a tasty ukha-style fish soup to serve as a first course. You can skip the capers entirely — the lemon gives plenty of tang — but my husband is a huge fan of those little pickled flower buds, so I didn't really have a choice.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Canned saury (1 can)

250

Potatoes

Carrot

Lemon (2-3 slices)

0.2

Rice

Capers (to taste)

Paprika

0.5

Bay leaf

Allspice

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 29 % 2 g

Fats 0 % 0 g

Carbohydrates 71 % 5 g

30 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

Gather your ingredients. For saury fish soup with rice you'll need: a can of saury, potatoes, carrot, a little rice, a small piece of lemon, capers (optional, but delicious in it), allspice berries, paprika, ground black pepper, and salt.
Step 2:

Peel the potatoes and cut them into sticks.
Step 3:

Peel the carrot too and cut it into thin half-moons.
Step 4:

Pour 1.5–1.7 liters (about 6–7 cups) of water into a pot, add the potatoes and carrot, and set over the heat. Bring to a boil and cook, skimming off any foam, for about 10 minutes.
Step 5:

Meanwhile, mash the saury along with its liquid into medium pieces with a fork.
Step 6:

Rinse and pick over the rice. Add the rinsed rice, bay leaf, allspice, and paprika to the soup. Cook for about 12 minutes more, until the rice is done.
Step 7:

Add the saury to the pot and cook, stirring, for 2 minutes. Season with salt and pepper at the end.
Step 8:

Add the lemon slices and capers, then take the pot off the heat. Let it rest, covered, for 10–15 minutes, then ladle into bowls.

I rarely cook with canned food, even though I've loved it since childhood — fish especially. Even now, a can of sprats in tomato sauce, saury, or smoked sprats vanishes in a single evening — once I open it, I just can't stop. Good thing those slip-ups are rare. That said, saury has far fewer carbs and fats than smoked sprats and is a bit kinder to the waistline than oil-packed fish. This time I decided to share the can of saury with the whole family rather than quietly polish it off alone, and turned it into this soup. Besides saury, you can use other canned white or red fish — it comes out great with canned pink salmon or sardinella. If the fish is already cut into small pieces, you don't need to chop it further. You can also drop a small whole onion in while the potatoes cook for an even richer broth.