Carp Fish Soup (Ukha)

A simple ukha made with pond fish — tasty and filling! It's a very easy, delicious soup recipe, and pond fish is cheap and easy to find.

Recipe author

Servings:

Carp (You can use any kind of fish.)

600

Pearl barley

200

Potatoes

Carrots

Onion

Fresh herbs (dill, parsley, and green onion — or just one, if you prefer)

Bay leaf

Peppercorns

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 10 % 3 g

Carbohydrates 57 % 17 g

131 kcal

GI: 100 / 0 / 0

Start by washing, cleaning, gutting, and beheading the carp, then put it in a pot with 5 liters (about 20 cups) of water to cook. Once the fish is cooked through, lift it out and set it aside. Strain the broth (optional), add salt, stir in the pearl barley, and leave it on low heat for 20 minutes.
While the barley cooks, dice the onion, potatoes, and carrots. After the 20 minutes are up, add them one at a time: first the carrots — let them cook for 10 minutes — then the onion (you can sauté it first) for another 10 minutes, and finally the potatoes. Then add the chopped herbs, peppercorns, and bay leaf and simmer everything over low heat until tender.
When the soup is ready, add the cooked carp, picked off the bones and skin. The ukha is done! Enjoy!

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