Donskaya Ukha

Prepare all the ingredients.

Pour cold water over the rooster, bring to a boil, skim off the foam, and simmer on low heat for 2-2.5 hours.

Soak the millet in cold water for 2 hours. Then put it on the fire and boil for about 15 minutes, after which rinse.

Strain the broth and let it cool slightly.

Prepare the fish by removing the eyes and gills. Cut the crucian in half and place it in a clean pot.

Cut off the head of the pike perch and the white amur, and fillet them.

Put the heads and bones in the pot with the crucian carp.

Cut the catfish into steak-like pieces; its head and bones won't be used for broth. Set the pieces aside.

Cut the pike perch and white amur fillets into large pieces and set aside.

Add peppercorns to the fish bones.

Cut the onion head in half and char it over a fire, with a torch, or on a gas stove. If that's not possible, you can fry the onion in a dry pan until charred or bake it in the oven under the grill.

Pour fish bones with rooster broth, place on fire and bring to a boil. Skim off the foam and simmer on low heat for another 2-2.5 hours. Strain the finished broth through cheesecloth. Discard the bones from the broth.

Peel the potatoes, cut them in half, and add to the broth. Bring to a boil and cook for 10 minutes.

Place large pieces of catfish in a pot, cut the onion into quarters, and boil for 5 minutes.

Cut the bottoms of the tomatoes, make cross-shaped cuts on the skin, place them in a bowl, pour boiling water over them, leave for 30 seconds, then transfer to cold water. Peel the tomatoes.

Add pike perch and white amur fillet to the fish soup, cut the carrot into small circles, and add it as well. Cook for another 10-15 minutes.

Add millet, bay leaf, and sliced tomatoes to the fish soup. Cook for another 5-10 minutes.

Add salt and pepper to taste. Add vodka and finely chopped dill.

Serve the fish soup immediately.