Name: Ouha (Fish Soup)
Cuisine: Russia
Ingredients: ½ a glass of white wine; 2 or 3 onions; 2 quarts of water; 3 or 4 lbs. of fish; 1 stick of celery, a few spring onions, parsley, fennel, peppercorns, salt.

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

In Russia this soup is usually made from fish which are either not found in England—such as sturgeon—or which are not generally used, such as perch or tench. But it can be made with any kind of fish, such as turbot, whiting, brill, eel, etc.

Ingredients

3 or 4 lbs. of fish
2 quarts of water
½ a

Method

Bone the fish, and set aside about 1 lb, cut in 2 inch lengths. Put the bones and the remainder of the fish in a saucepan, cover with cold water, bring to the boil and skim. Then add the