Burbot Uha
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt burbot
- funt ruffe
- dill
- burbot milt and liver
Instructions
- Skin, gut, salt, and portion the burbot; boil in water at least 30 minutes.
- Serve over chopped dill, with no roots and few spices.
- Optionally add mashed raw milt (only if live) and cooked sliced liver.
- For a stronger broth, add ruffe cooked to disintegration as in No. 117.