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Grass Carp Fish Soup (Ukha)

Make a wonderfully tasty fish soup—fragrant and appetizing! Grass carp ukha makes a great dish for lunch or dinner. Clear broth, tender carp, and vegetables are always delicious and inviting. After cleaning the fish, it's a good idea to salt it well and chill it for a while. This firms up the flesh and keeps the pieces from falling apart as they cook.

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Ear from the white cupid
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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 43 % 3 g
Fats 29 % 2 g
Carbohydrates 29 % 2 g
44 kcal
GI: 100 / 0 / 0
  • Fish soups are probably the most aromatic of all, and they're loved in kitchens around the world. Ukha isn't hard to make, and the ingredients are simple and easy to find. You can use all kinds of fish—both freshwater and saltwater work—and each one lends the soup its own distinctive flavor. This recipe is a version made with grass carp, whose white, delicate flesh is prized for its wholesome, natural makeup. 1. First, clean the fish. Scale it, remove the gills, cut off the fins and tail, and clean out the insides. Rinse the cleaned fish well under running water, then pat it dry. 2. Rub the fish all over with salt, inside and out, head included. Put it in the fridge to cure for two hours. 3. After that, take out the carp and rinse it under running water to wash off the excess salt. Cut the fish into serving-size pieces. 4. Peel and wash the potatoes, then cut them into cubes, as you would for any soup. Peel the carrots, wash them under running water, and grate on the coarse side of a box grater. Peel the onion and dice it finely. 5. Pour the water into a pot and bring it to a boil over the heat. Add the potatoes and bay leaf to the boiling water and cook for 15 minutes from the time it returns to a boil. 6. Meanwhile, sauté the onion in vegetable oil over low heat until translucent, about 5–7 minutes. 7. When the potatoes are half-cooked, add the carrots, onion, and grass carp. From this point, cook the ukha for no more than 20 minutes. 8. Rinse the parsley and dill under running water and chop finely, then add to the pot. 9. Season with salt and pepper right at the end. Take the pot off the heat, cover, and let it stand for 5–10 minutes before serving. Ladle the ukha into bowls and serve hot. 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
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White Cupid - 134  kcal/100g

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