Fish Soup (Ukha)

Name: Fish Soup (Ukha)
Yield: 9
Cuisine: Rusa
Ingredients: 1 Salmon; 2 tablespoons Olive oil; 1 Onion; 2 Carrot; 4 Potato; 3 cups Water; 3 Bay Leaf; 3 cups Fish Stock; 1 Cod

Fácil

Contains allergens

Pescado

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 9 (estimated)

Nutrition facts

Protein26 %19 g
Carbs44 %32 g
Fat31 %10 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	291 kcal	68 kcal
Protein	19 g	4.4 g
Carbs	32 g	7.5 g
Fat	10 g	2.3 g

One serving is about 427 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Russian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Russian

Ingredients

1 Salmon
2 tablespoons Olive oil
1 Onion (sliced)
2 Carrot (medium)
4 Potato (large)
720 ml WaterOriginal: 3 cups
3 Bay Leaf
720 ml Fish StockOriginal: 3 cups
1 Cod

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
Garnish the soup with chopped fresh dill or parsley before serving.