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fish soup without cereals

Ukha (Fish Soup) Without Grains

A wonderful ukha with a rich, one-of-a-kind flavor. My whole family is from the Volga region. Since childhood I was raised to eat anything and everything you can make from river fish. Honestly, I never minded, because I took a real liking to fish. To this day I keep surprising my husband with new recipes for all sorts of appetizers, mains, and pies built around river fish. But the one we love most is salmon ukha — and it's the secrets of making it that I'll share with you now.

Valeria

Recipe author

Composition / ingredients

Servings:

Pink salmon (any red-fleshed fish)

Water

2.5

Potatoes

Carrots

Onion

Bay leaf

Peppercorns

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 5 g

Fats 20 % 2 g

Carbohydrates 30 % 3 g

47 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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So, set a pot of water over medium heat. While it warms up, deal with the fish: clean the salmon, gut it, and rinse it well, then cut it into small pieces. Peel the potatoes, rinse them thoroughly, and cut them into batons. Peel the carrot and onion and dice them. Lightly salt the boiling water, then add the potatoes, carrot, onion, and peppercorns, and cook about 5 minutes. After that, drop in the pieces of fish and simmer everything about 20 minutes more over low heat. Add the bay leaf, and in another 3 to 5 minutes your ukha is ready.