103 Clear fish soup with ruff, burbot, perch, pike, whitefish, tench, or sturgeon

Ukha iz ershej, nalima, okunej, shchuki, siga, lina, osetra

Preparation info
    • Difficulty

      Easy

Appears in

By Elena Molokhovets

Published 1992

  • About

Ingredients

  • (3 lbs ruff)
  • 3 lbs larger fish
  • ½

Method

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 6–8 soup bowls, use no less than 6 lbs of fish. For a moderate quality, use