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Shark Fish Soup

Make a rich fish soup for lunch — it's so good! This shark ukha will outshine every other fish soup you've had. It comes out wonderfully tasty and full-bodied. If for some reason you can't get couscous, swap in millet or cornmeal — it'll turn out delicious either way.

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Shark ear
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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 33 % 3 g
Fats 44 % 4 g
Carbohydrates 22 % 2 g
26 kcal
GI: 67 / 33 / 0
    1. Thaw the shark steaks. Meanwhile, peel the potatoes, carrots, and onion. Dice the potatoes, slice the carrots into rounds, and finely chop the onion. 2. Pour the water into a pot and bring it to a boil over high heat. Add the potatoes to the boiling water; about 5 minutes later, add the onion and carrots. 3. When the vegetables are nearly done, add the shark steaks along with the fish seasoning. Once the soup returns to a boil, season with salt and pepper to taste. Stir in the couscous and cook for 5 minutes. 4. Add the chopped green onion and bay leaves to the finished soup. Lift out the shark, remove any bones, then return the meat to the pot. Cover and let the soup rest for 10 minutes. Ladle into bowls and serve. 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
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Couscous - 112  kcal/100g
  • Shark - 130  kcal/100g

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