Just as a meat bouillon is tastier when it has more meat, so an ukha is tastier with more fish. For a very good ukha for 6–8 persons, that is for
Prepare a bouillon from root vegetables and spices, adding, if possible,
Remarks: The tastiest ukha is prepared from very fresh fish, just caught and cleaned. If a fish lies around, even for just a few hours, the ukha does not taste nearly as good as when a freshly caught fish is used. If starting with a lively fish, neither spices nor root vegetables need be added, only an onion. If the fish is already half-dead (lit.: sleepy or drowsy, sonnaja), add a parsley root, a celery root, a leek, and even spices as indicated above. If using burbot, do not add root vegetables, but boil the roe with the bouillon to give the ukha a special flavor. Mash the raw, soft fish roe and discard the membrane before adding the roe to the soup. Only add the roe if a live burbot is available.