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Salmon belly ear with millet

Salmon Belly Fish Soup (Ukha) with Millet

This ukha is quick and easy—even a beginner can pull it off. Beer is a rare guest in our house, but my husband loves snacks to go with it, and salted salmon bellies are a special favorite that we usually just eat with a side. This time I decided to turn them into a soup, with millet as the grain.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.8

Salmon (bellies)

200

Millet

100

Potatoes

Carrot

Onion

Peppercorns (black)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 13 % 1 g

Carbohydrates 63 % 5 g

36 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Gather the ingredients. For salmon belly ukha with millet you'll need: water; salmon bellies (I used salted ones meant for beer, but fresh works too); carrot, potatoes, and an onion; millet; allspice and black peppercorns; and salt.
Step 2:

Peel the carrot and onion. Grate the carrot on the large holes of a grater.
Step 3:

Put the whole onion, grated carrot, and the peppercorns into a pot. Cover with cold water. Bring to a boil and cook over medium heat for about 15 minutes, until the carrot is tender.
Step 4:

Peel and dice the potatoes.
Step 5:

Sort through the millet and rinse it thoroughly.
Step 6:

Add the salmon and millet to the pot. Simmer over low heat for about 5 minutes—keeping it gentle gives you a clearer broth without lots of little fish bits floating around, as happens with a hard boil.
Step 7:

Add the potatoes and season the soup with salt. Cook until the potatoes are tender, about 15 minutes.
Step 8:

Cover the pot and let the soup rest for about 10 minutes, then ladle into bowls.
Step 9:

The ukha is ready—ladle it into bowls and serve. Enjoy!

A 100 g serving of salmon provides about 66% of the daily recommended intake of selenium. Salmon is also rich in polyunsaturated fatty acids with remarkable benefits—the fat (about 2.5 g per 100 g) supports the whole body, helping strengthen bones, keep blood vessels elastic, and ease arterial spasms, which in turn strengthens capillaries and helps protect against cardiovascular disease. Salmon bellies aren't the choicest cut and are mostly eaten as a snack with drinks, but they're rich in vitamins and minerals and offer real benefits: they're recommended for pregnant women to nourish mother and baby; they can ease psoriasis symptoms; their high omega-3 content, eaten in moderation, may help prevent the obesity that often stems from a lack of fatty acids; they support brain function; and they help reduce arthritis inflammation. They can also be a great energy source for athletes before a workout.