Tasty, spicy ukha po-nyuksenski (Nyksenitsa Fish soup) is cooked from fresh sterlet and small river fish: ruffs, perches, daces. According to the traditional recipe to get earthy broth, the fish should be boiled for 20 minutes in the gauze. Then it must be squeezed and strained off the through a colander. Then we add potatoes, onions, salt and precook. Sterlet, cut into pieces a la carte, is put into ukha and boiled. Then add black pepper and laurel leaf. The secret element of the original recipes is vodka, added to the ready ukha (100 grams per 10 liters).