Salmon Fish Soup (Ukha) with Cilantro
A light yet incredibly wholesome soup!
Cooking method
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Step 1:
Gather the soup ingredients. Scale the fish first.
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Step 2:
Cut the fish into serving pieces.
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Step 3:
Finely chop the onion and chili pepper, and cut the carrot into quarter-rounds. Peel and dice the potatoes into small cubes.
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Step 4:
Sauté the onion in a mix of butter and vegetable oil.
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Step 5:
At the same time, simmer the fish in boiling water with the bay leaf and peppercorns for 10 minutes. If you're using lightly salted fish, there's no need to salt the broth.
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Step 6:
Add the carrot and chili to the sautéed onion. Cook for 5–7 minutes.
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Step 7:
At the end, stir in the coriander and ground black pepper.
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Step 8:
Carefully lift the cooked fish out of the broth and strain the broth. In the clean broth, cook the potatoes until almost tender.
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Step 9:
Add the sautéed vegetables to the potatoes. Cook another 5–7 minutes. Taste for salt and adjust if needed.
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Step 10:
Put a portion of fish in each bowl, add the broth and vegetables, and garnish with fresh parsley or your favorite herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- 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
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Red Fish - 191 kcal/100g
