Fish Soup (Ukha)

uha

 

    • First you would need to make fish bouillon, for this you will need:

 

    • 4 liters water

 

    • 1 large onion, cut into big chunks

 

    • 1 Tablespoon salt

 

    • Pieces of fish (any fish you like, and any part of fish, head, tail just chunks that you would throw away after)

 

  • Boil on medium for 30 mins.

fish soup

  •  Meanwhile, prepare the rest of the ingredients:

Ingredients

    • 4-5 potatoes

 

    • 2 carrots

 

    • Salt and pepper, to taste

 

    • fresh dill and parsley (just a handful of both)

 

    • 1 bay leaf (dry or fresh)

 

    • 2-3 tomatoes (a few more if you’re using smaller tomatoes)

 

  • Fresh pieces of fish! (I used salmon  and halibut.) You will need 4 good size pieces of fish, try to get some without the bones. You can also take off the skin if you choose.  

fish soup

  • Peel and cut potatoes.
  • Peel and cut carrots, not chop-just circles would be good.
  • Cut tomatoes into small pieces.
  • Cut fish into smaller pieces (not too small so the fish doesn’t fall apart when boiling), take skin off if you don’t like to eat that part.

After your bouillon is ready strain it into pot,  you will be using the water part. The fish pieces and onion you may throw out or use them if you want for something else.

fish soup

  • Add the potatoes and carrots into the clear bullion. Boil for 10 minutes.
  • Keep your heat on medium/low, add the fish pieces, bay leaf, and tomatoes. Cook for another 7-10 minutes.

fish soup

  • Add salt and pepper to taste and chopped fresh dill and parsley.

fish soup

  • Turn heat off. Ready to serve!

yha

Fish Soup

Servings: 10
Calories: 66kcal

Ingredients

First you would need to make fish bouillon, for this you would need:

  • 4 liters water
  • 1 large onion cut into big chunks
  • 1 Tablespoon salt
  • Pieces of fish any fish you like, and any part of fish, head, tail just chunks that you would throw away after

Boil on medium for 30 minutes.

    Meanwhile, prepare the rest of the ingredients:

    • 4-5 potatoes
    • 2 carrots
    • Salt/ pepper to taste
    • fresh dill and parsley just a handful of both
    • 1 bay leaf dry or fresh
    • 2-3 to tomatoes a few more if using smaller tomatoes
    • Fresh pieces of fish! I used salmon and halibut. You will need 4 good size pieces of fish, try to get some without the bones. You can also take off the skin if you choose.

    Instructions

    • Peel and cut potatoes.
    • Peel and cut carrots, not chop-just circles would be good.
    • Cut tomatoes into small pieces.
    • Cut fish into smaller pieces (not too small so fish doesn’t fall apart when boiling), take skin off if you don’t like to eat that part.
    • After your bouillon is ready strain it into pot, you will be using the water part. The fish pieces and onion you may throw out or use them if you want for something else.Into the clear bouillon add the potatoes and carrots. Boil for 10 minutes.
    • Keep your heat on medium/low, add the fish pieces, bay leaf and tomatoes. Cook for another 7-10 minutes.
    • Add salt and pepper to taste and chopped fresh dill and parsley.
    • Turn heat off. Ready to serve!

    Nutrition

    Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 737mg | Potassium: 494mg | Fiber: 3g | Sugar: 2g | Vitamin A: 46.9% | Vitamin C: 19.8% | Calcium: 4.8% | Iron: 16.2%
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