Ukha from Don

Another name for this soup is cockerel ukha because chicken broth will be boiled first before adding small fish with more subsequent boiling. Once there, a burning log will be dipped into the mix to give it a special smoky flavour, then the dish is allowed to rest. The chief Don varieties, such as Zander, European carp or bighead carp, will be thrown in next. This is just one of many available recipes.