Vodka, milk, and tomatoes: what kind of fish soup do they make in Russia's regions?

July 12th is Fisherman's Day in Russia. Historically, the date is associated with a significant event: on this day in 1920, the first commercial trawler, the Mezen, set out on a voyage to the Barents Sea. Furthermore, by mid-July, the spawning ban ends in most regions, and the warm weather is ideal for fishing trips.

Fishing in Russia is a hobby uniting millions of people who enjoy fishing. And where there's fishing, there's always ukha (fish soup). However, there's no single, perfect recipe for this dish. 

Every corner of the country—from Karelia to Astrakhan—has its own culinary traditions. In some places, it's customary to pour a generous amount of cream into the pot, in others, toss in ripe tomatoes, and in others, rituals involving a burning log and a shot of vodka are essential.

We looked into the cauldrons of different regions and collected cards about how fish soup is cooked in Russia.