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Ukha — Small River Fish Soup

Only caught some small fry? No problem — it'll make a delicious ukha. The key is cooking it right.

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Ear of small river fish
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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 35 % 7 g
Fats 5 % 1 g
Carbohydrates 60 % 12 g
85 kcal
GI: 75 / 0 / 25

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Gut and rinse the fish — no need to scale it. Wrap it in cheesecloth and cook for 15 minutes.

  2. Step 2:

    Step 2

    Finely chop the onion.

  3. Step 3:

    Step 3

    Cut the carrot into quarters.

  4. Step 4:

    Step 4

    Dice the potatoes.

  5. Step 5:

    Step 5

    Remove the fish. Add the vegetables and cook them until halfway done.

  6. Step 6:

    Step 6

    Rinse and add the millet, pepper, and salt. Cook for another 5–7 minutes.

  7. Step 7:

    Step 7

    Add the fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • 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
  • Millet groats - 335  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • A mixture of peppers with peas - 231  kcal/100g
  • Bersh - 83  kcal/100g
  • Roach - 88  kcal/100g
  • Ruff - 88  kcal/100g
  • Gustera - 97  kcal/100g
  • Lin - 40  kcal/100g
  • Chub - 127  kcal/100g
  • Ide - 81  kcal/100g
  • Asp - 98  kcal/100g
  • Czechon - 88  kcal/100g
  • Rudd - 100  kcal/100g
  • Char - 135  kcal/100g

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