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The article started out this way:Fish soup (Russian:уха, Hungarian:halászlé, Serbian and Croatian: riblja čorba or riblji paprikaš) is hot soup prepared with mixed river fish, characteristic for cuisines of Pannonian plain, especially wider region around river Danube. The meal originates from Hungarian cuisine''

Richardson points out an obvious mistake 

""which presumably includes Greece since a Greek translation is given for 'fish soup'""

Well, The Greek psarosoupa recipe uses a traditional oil-and-lemon sauce, vegetables, rice and sea  fish and has nothing too do with this fish soup. The title  should be Fisherman's Soup - Halászlé. or simply Fisherman's Soup. This way somebody adds a Greek fish soup or a French or who knows what other type of fish soup.
This way it is a bit confusing and gets easily mixed up with other fish soups. The ""yxa"" soup or ukha (Clear Salmon Soup) is also a mistake, It is not a paprika based hot soup. It is made of cod or salmon, vegetables, lime, dill, parsley and black pepper -  without no paprika, far away from the Pannonian Plain.
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