Ukha from Pink Salmon

1. 1 Pink salmon steakspack 600 g ≈ $8.00 150 g
2. 2 Potatoes≈ $2.15 per kg 120 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Milletpack 800 g ≈ $3.50 20 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Bay leaves to taste
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes² and carrots³, peel the onion⁴; dice the potatoes into 2 cm cubes, slice the carrots into rounds 0.5–1 cm thick; leave the onion whole. Prepare a 3 L pot, pour in 500 ml water and set over medium heat, bringing to a gentle boil.

2. Continue cooking over medium heat so the water just starts to boil and a broth forms.

3. Add the potatoes² and carrots³ to the pot, simmer on medium heat for 8 minutes until the vegetables are half-cooked; periodically skim foam and stir.

4. Rinse the millet⁵, add to the pot together with the water, simmer on medium heat for 8 minutes, stirring to prevent sticking; the goal is to soften the millet and absorb the broth flavor.

5. Place the fish pieces into the broth, salt to taste, add a bay leaf, simmer on low heat for 8 minutes; the fish should become tender, and the broth should have a bright fish flavor; by the end fully soften the meat, internal tenderness at 60 °C if measured with a thermometer.

6. Remove the onion⁴ from the soup, discard it from the pot, continue simmering without the onion; if desired adjust the salt and add black pepper to taste.

7. Ladle the ukha into bowls, sprinkle with chopped dill⁶ (if available) and freshly ground pepper, serve hot; if needed, serve with dry bread or baked bread as an accompaniment.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.