Ruffe (river ruffe)
A small freshwater fish with spiny fins and white tender sweetish meat, valued for a rich clear fish soup and frying whole.
Ruffe (river ruffe) is a small freshwater fish with spiny fins, covered in slime, with white tender low-fat meat of a sweetish taste, few bones in the fillet but a lot of slime and spines. It is valued above all for a rich clear fish soup (it gives body and a full taste), and is also fried whole in flour until crisp and dried for beer.
Calories, proteins, fats and carbohydrates per 100 g of product
Ruffe (river ruffe), Raw: Calories 91.0 kcal, Proteins 19.4 grams, Fats 0.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Tsar's fish soup with black caviar is a dish worthy of royal feasts, reflecting the richness of Russian cuisine. This exquisite soup is made from aromatic fish broth with sturgeon species that give it depth and richness of flavor. The black caviar added at the end fills the soup with tenderness and a noble touch, while the smoldering coal adds a light smoky aroma. Vodka at the end of cooking makes the broth clearer and enhances its taste. Traditionally, the soup is served hot with rasstegai and enjoyed with a shot of cold vodka, making the meal especially festive. This dish symbolizes Russian hospitality and traditions, combining the wealth of nature and centuries-old culinary secrets.
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