FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
UKHA
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV
is Russian for a fish soup and there is an enormous variety of them. The stock for these can be prepared from any sea or river fish: small perch, bass, ling, pike-perch, pike, tench, cod, eel, salmon, trout and carp, to say nothing of the traditionally famous sturgeon and sterlet.
