ukha

Ukha as a name in the Russian cuisine for fish broth was established only in the late 17th to early 18th centuries.

While ukha is a fish dish that is made with broth, calling it a fish soup may not be absolutely correct.

Fish soups such as ukha.

More spices are added, and the soup turns out more piquant and thicker than ukha.

Beginning from the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups.

In the 19th century, many travellers visiting Russia claimed that ukha is one of the best dishes in Russian cuisine.

A wide variety of freshwater fish can be used, and some aficionados opine that one cannot make a good ukha from saltwater fish species.

Flavourful soups and stews include shchi, borsch, ukha, solyanka and okroshka.

The cooking technique is mostly the same as of ukha, but to the broth were added pickled cucumbers, pickle water, lemons and lemon juice, either separately or all together.

A minimum of vegetables is added in preparation, and in classical cooking ukha was simply a rich fish broth served to accompany fish pies (rasstegai, kuliebiaka, etc.).

Feast on typical 'northern cuisine' - famous Baikal fish soup (ukha); pelmeni (Russian-style ravioli) stuffed with wild boar or Kamchatka crab; and venison stroganoff.

Goncharov also wrote short stories: his Servants of an Old Age cycle as well as "Irony of Fate", "Ukha" and others, described life of rural Russia.

Their most important gods and goddess are Durga (Chandi), Bhairon, Usha (Ukha), Narayan, Vishnu, Badrinath and Bhimakali.

Vegetables were kept to a minimum when preparing ukha, and in fact, in classic Russian cuisine, ukha was simply a rich fish broth that accompanied fish pies (rasstegai, kuliebiaka, etc.).