Ukrainian Style Fish Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
163
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 833 mg | (21 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 700 grams Fish carcass
- salt
- 1 onion
- 2 bay leaves
- 3 peppercorns
- 2 sprigs parsley
- 4 sprigs Dill
- 2 egg whites
- fresh cracked peppers
- 3 carrots
- 500 grams fish fillets (such as monkfish, cod, halibut)
- 2 Tbsps chopped parsley
Preparation steps
1.
In a large pot, add the fish carcasses with 1.5 liters (approximately 6 cups) of salted water. Peel the onions, cut into quarters and add along with the bay leaf, peppercorns, parsley and dill and cook for 1 hour. Strain the broth through a sieve.
2.
Pour the fish stock into a new pot. Whisk egg whites until frothy and add to the broth and bring to a boil. Season with salt and pepper and pour through a cloth strainer. Peel and slice the carrot into long, thin strips. Heat the broth again and add the pieces of fish along with the carrot strips and cook for 7-10 minutes. Serve the soup in bowls, garnished with parsley.
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