hello! i plan on making a traditional fish soup called уха or “ukha” for an upcoming holiday to be served after church service. the problem is it’s obviously a fish soup and can’t be left out for a long time and the service is ~3-3.5 hours long. normally i leave food in the crockpot on “warm setting but i want to know, would doing this to a fish soup slowly overcook the fish and make it too tough? alternatively, i could put it in the fridge in a pot and have my mom sneak out of service to warm it up toward the end on the stove but i’m wondering if it will have the same result. what’s everyone’s advice to do here? i would be cooking the soup immediately before the service at home and bringing it to church.
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