Trout Soup

A nourishing, wholesome fish soup — the foundation of a good lunch. We decided to treat the family and baked trout fillets in the oven, which left us with the heads and backbones. Trout is a fine fish, and it felt like a shame to toss the trimmings. Could we make something out of the heads? Absolutely. There's a recipe for a soup called "Golden Ukha," and for us it meant turning just two fish into a full two-course meal. And let me say: trout ukha is a genuinely good recipe — worthy enough that you needn't limit it to scraps alone.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Trout (heads with backbones)

Potatoes

Onion

Carrots

Butter

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 10 % 2 g

Carbohydrates 50 % 10 g

82 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

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Cut the carrots and onions into small cubes, about ¼ inch (0.5 cm) on a side. Melt the butter in a skillet and sauté the vegetables until golden. I suggest adding the onion first, then the carrots once it starts to brown. While that's going, you should have a pot with about 2.5 quarts of water coming to a boil on the stove. Cut the potatoes into cubes several times larger than the carrots. Drop the sautéed vegetables, the potatoes, and the trout heads into the boiling water, bring back to a boil, then lower the heat, season with salt and pepper, and cook until done. Let the ukha rest about an hour — ideally left on the still-warm burner with the lid on. Serve sprinkled with chopped green onion or dill.