River Fish Ukha (Fish Soup)

The most fragrant homemade ukha, made with river fish! It's quick and easy to make, and it comes out delicious, wholesome, and nourishing!

Recipe author

Servings:

River fish (I used perch)

1800

Potatoes

Carrot

Dill

Parsley

Onion

Salt

Peppercorns

Bay leaf

Water

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 75 % 6 g

Fats 13 % 1 g

Carbohydrates 13 % 1 g

36 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gut the fish and remove the gills; don't scale it. Rinse.
Step 2:

Place it in a pot and cover with cold water. Add the peeled onion and salt, and set it over the heat. Bring to a boil, skim off the foam, and simmer for 10–15 minutes over low heat.
Step 3:

Dice the potatoes and slice the carrot into rounds.
Step 4:

Once the time is up, carefully lift out the fish and add the potatoes, carrot, bay leaf, and peppercorns to the broth. Cook for 15 minutes.
Step 5:

Fillet the fish and return it to the soup. Cook for another 10 minutes.
Step 6:

Ladle the finished ukha into bowls and sprinkle with finely chopped herbs.