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Pelengas Fish Soup (Ukha)

Make a tasty, lightly spiced fish soup for lunch! Today I made ukha — Russian-style fish soup — with pelengas (a type of gray mullet). So delicious! I recommend it to anyone who loves fish!

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Ear from the pelengas
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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 46 % 12 g
Fats 23 % 6 g
Carbohydrates 31 % 8 g
112 kcal
GI: 50 / 0 / 50
    1. Clean the fish: cut off the fins, remove the innards, rinse under running water, and cut into large pieces. 2. Put the prepared fish in a pot, cover with water, and cook for 30 minutes after it comes to a boil. Don't forget to skim off the foam. 3. Lift the cooked fish out onto a plate, strain the broth, return it to the pot, and bring back to a boil. 4. Add the diced potatoes to the fish broth and cook over medium heat. 5. Make the sauté: cook the finely diced onion and carrot in a little vegetable oil for about 7–10 minutes. 6. Rinse the millet well in hot water and add it to the broth, along with the sautéed vegetables. 7. Cook over medium heat until everything is fully done. 8. Season with salt and pepper. 9. Add the finely chopped fresh herbs, the cooked fish, and the bay leaf. Ladle into bowls and serve hot. Enjoy the wonderful flavor and aroma!

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 their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Millet groats - 335  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Frozen soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Pelengas - 84  kcal/100g

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