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The fish's ear in Rostov-on-Don

Rostov-Style Walleye Fish Soup (Ukha)

Ukha is always a treat—nourishing and rich! This recipe is for walleye ukha in the Rostov style. That's an important distinction, because a few things set it apart from classic ukha. Just what those are, you'll see once you read my recipe and compare—or better yet, make it and taste it against the "original," if you've ever had that.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Walleye

600

Potatoes

Water

Bay leaf

Onion

Ghee

Parsley

Celery

Dill

Peppercorns

Tomatoes

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 13 % 1 g

Carbohydrates 50 % 4 g

37 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:
1. Ingredients
Step 2:
1. Clean and rinse the walleye
Step 3:
1. Cover with salted water and set over the heat
Step 4:
1. Simmer for 30 minutes
Step 5:
1. Chop the potatoes, onion, and herbs
Step 6:
1. Strain the broth
Step 7:
1. Add the vegetables to the broth
Step 8:
1. At the end, add the tomatoes and spices
Step 9:
1. Bring the soup to a boil
Step 10:
1. Taste and serve

I picked up this simple recipe for delicious Rostov-style walleye ukha—the kind you can make even out fishing or camping—while relaxing in the great outdoors. First, gut and scale the fish and wash it thoroughly under running water. Then rinse it again and put it in a camp pot. If you're at home, no problem—an ordinary deep enameled saucepan works just fine. Cover the pieces of walleye with lightly salted cold water and cook for half an hour over medium heat. In that time, I peel the potatoes and cut them into large cubes, chop the onion, and set them aside in a big bowl while the broth finishes. When the broth is ready, strain it through clean cheesecloth. Then pour the broth back over the onion and potatoes, sprinkle with the herbs, and simmer over low heat for 25 minutes. With ten minutes left to go, add a washed, wedge-cut tomato, the peppercorns, and a bay leaf. Bring the walleye ukha to a boil over low heat. And that's it—the soup is ready. Ladle it into bowls, add a little ghee to each portion, and call everyone to the table quickly, before the Rostov-style ukha cools off. Anyone keeping a fast will be especially glad of this recipe, but it won't leave any lover of fish cooking indifferent either.