התמונה להמחשה בלבדFish Soup (Ukha)
Cooking With KidsA gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A deep and noble Russian classic that showcases the pristine flavours of the sea in harmonious union with tender root vegetables.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelise. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
- 2Add 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.
Nutrition
- Calories
- 261
- Protein
- 2.8g
- Carbs
- 3.3g
Recommended Equipment & Products
- Immersion blender
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To achieve a clear and rich fish stock, use fresh fish heads and simmer on a very low heat. Ensure you skim off the white foam that accumulates at the top during cooking. To elevate the dish, add fresh chopped dill and a lemon wedge just before serving; children often enjoy the soup more if served only the potato cubes and boneless fish.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A deep and noble Russian classic that showcases the pristine flavours of the sea in harmonious union with tender root vegetables.
