Russian Fish Soup "Ukha"

14 Reviews
92% would make this recipe again

A traditional Russian recipe that is good with many different kinds of fish.

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Preparation : 10 min Cooking : 20 min
200 calories/serving

Ingredients

2 potatoes, peeled then cut in half lengthwise 400 g
1 carrots, peeld then grated 100 g
1/2 onions, finely chopped 100 g
3 1/2 cups water 900 mL
1/2 tsp salt 3 g
300 g salmon fillet, cut into 2 cm cubes
3 tbsp fresh dill, chopped 5 g
1 tbsp sour cream [optional] 15 mL
ground pepper to taste [optional]

Method

  1. Prepare the vegetables: Peel the potatoes then cut them in half lengthwise. Peel the carrots then grate them coarsely. Finely chop the onion.
  2. Put the water and salt into a pot. When the water comes to a boil, add the vegetables. Cook until the potatoes are tender, 15-20 min.
  3. Using a slotted spoon, take the potatoes out of the water and put them on a dish. Brake them into pieces using a fork, then put the pieces back into the pot. Add the fish pieces and cook 2-3 min until they turn opaque.
  4. Finely chop the dill, then add it to the soup. Season with pepper to taste.
  5. Ladle the soup into bowls. Garnish each bowl with an optional teaspoon of sour cream and serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

200

Fat

2 g

3 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

20 mg

Sodium

410 mg

17 %

Carbohydrate

28 g

9 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

25 g

Protein

19 g

Vitamin A

64 %

Vitamin C

30 %

Calcium

6 %

Iron

8 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin D
Good source of  :
Magnesium, Pantothenic Acid, Vitamin B1, Vitamin C
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Manganese, Vitamin B2, Vitamin E, Vitamin K, Zinc
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 2
Fats 0
More info
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Reviews

14 Reviews (14 with rating only) 92% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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