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Gluten-Free Ukha (Fish Soup)

A traditional Russian fish soup made with rice and naturally gluten-free ingredients for a light and flavorful lunch option.

50m4 servings
Contains fishWHEAT-free
250 cal|25g protein|20g carbs|5g fat|2g fiber

Ingredients

  • about 450 g White Fish (Cod, Halibut)
  • 6 cups Fish Broth
  • 2 medium Potatoes
  • 1 medium Carrot
  • 1 medium Onion
  • 1/4 cup Rice
  • 1 Bay Leaf
  • 2 tbsp Fresh Dill
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a large pot, bring the 6 cups of fish broth to a rolling boil over high heat (100°C / 100°C).
  2. 2Add the 2 medium potatoes, 1 medium carrot, and 1 medium onion, cut into 1.27 cm cubes. Reduce the heat to medium-low (148.9°C / 150°C), cover the pot, and simmer for 15-20 minutes, or until the vegetables are easily pierced with a fork.
  3. 3Add the about 450 g of white fish, cut into 2.54 cm pieces, the 1/4 cup of rice, and the 1 bay leaf to the pot. Increase the heat to medium (176.7°C / 175°C) and cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork, and the rice is tender.
  4. 4Remove and discard the 1 bay leaf from the pot. Stir in the 1 tsp of salt and the 1/2 tsp of black pepper.
  5. 5Stir in the 2 tbsp of fresh dill. Serve the Gluten-Free Ukha hot.

Substitutions

Barley →

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