John Myers
Russian Fish Soup
The perfect russian fish soup recipe with a picture and simple step-by-step instructions.
- 1250 g Fish z. B. Halibut, cod, sea bass
- 3 piece Potatoes
- 0,5 piece Carrot
- 1 piece Parsley root
- 2 piece Chopped onions
- 1,75 ml Boiling water
- 1 pole Leek
- 4 piece Bay leaves
- 12 piece Black peppercorns
- 5 Threads Saffron
- 2 tbsp Chopped fresh dill
- 4 disc Lemon
- Salt
- Divide the fish into large portions. Dice the potatoes, cut the carrot and parsley root into slices. Add the onions and the heads and tails to the boiling, salted water, cook over a moderate heat for 10 to 15 minutes, until the potatoes are half cooked. Cut the leek in half into rings and add to the vegetable stock. Season and season with the bay leaves, the crushed peppercorns and the saffron. Simmer. After 3 minutes add the pieces of fish and leave to stand for another 8 minutes. If necessary, add salt. Cut the remaining leek into fine strips and add to the broth together with the dill. Simmer for 1 minute, remove the saucepan from the heat, add the lemon wedges and let the broth steep. Variant: Sweet Ucha (Ucha sladkaja). Choose freshwater fish instead of sea fish. The cooking time doubles accordingly. Also use twice the amount of carrots. In addition, you can hang a gauze bag with 1 teaspoon of aniseed or fennel seeds in the broth, simmer for 5 to 7 minutes and then take it out. * Source: Irina Carl, Russian Cooking, Edition dia 1993 Isbn 3 86034 112
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