Ukha Russian Fish Soup Recipes
UKHA (RUSSIAN FISH SOUP)
Wonderful fish soup. Very popular in Russia and easy to make. Try it with pike, perch or salmon.
Provided by Byakin
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 25 g, Cholesterol 12 mg, Fat 0.5 g, Fiber 4.6 g, Protein 8.2 g, SaturatedFat 0.1 g, Sodium 31.8 mg, Sugar 2.1 g
UKHA (RUSSIAN FISH SOUP)
Make and share this Ukha (Russian Fish Soup) recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
Nutrition Facts : Calories 128.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 12.3, Sodium 41.5, Carbohydrate 24, Fiber 3.6, Sugar 2.5, Protein 8.3
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- Make the fish broth by placing the fish in a large stockpot or Dutch oven. Add the water, black peppercorns, dry bay leaves and salt to taste. (I also like to add the veggie peels and scraps that you will be using for the soup – onion, carrots and celery. That is optional.) Bring the water to a boil, reduce to a simmer and cook, covered, for about 20 minutes until the fish is cooked through.
- While the fish broth is cooking, prep the rest of the ingredients. Peel and chop the onion and potatoes, peel and slice the carrots, slice the celery and chop the fresh herbs.
- Set the fish aside until it’s cool enough to handle. Strain the fish broth through a fine mesh sieve. Discard the peppercorns, bay leaves and veggie scraps, if using. When the fish is cool enough to handle, remove the fish meat and set aside to be added to the soup at the very end. Discard the fish skin, bones and head.
- Rinse out the pot that you used to cook the fish broth. Return the broth to the pot and add all the vegetables except the herbs. Add more water, if you want the soup to be thinner. This is optional. Season to taste with more salt and pepper, if it needs it.
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4.6/5 (12)Total Time 45 minsCategory Dinner, SoupCalories 288 per serving
- 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.
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5/5 (18)Category Medium/ EasyCuisine $12-$14Total Time 50 mins
- In a large soup pot over high heat, add 10 cups water, 2 cups broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.
- In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.
- Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Dash, 1/8 tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill for garnish.
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