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This is one of the many excellent fish soups which are typically Russian. Though usually made of fresh-water fish, pike, perch, carp or bream may be used and the addition of shelled crayfish or prawns improves the soup.
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What You Need:
(To Serve: 4 - 6)
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2 pound fish (pike, perch, carp)
1 large bunch of parsley
4 pints water
Salt
1 onion
4 oz chives
1 leek
Fresh fennel leaves (if available)
1 celery stalk
1 bay leaf
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Translate this recipe:
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| How To Cook: |
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1. Fillet the fish and put the bones into the water with the sliced onion, leek, celery, bay leaf, parsley and salt.
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2. Bring to the boil and add 1¾ pound of fish.
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3. Simmer slowly for 1 hour and then strain.
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4. Cut the remaining fish into small pieces and fry in butter.
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5. Serve the soup hot, adding the pieces of fried fish, prawns or crayfish and chopped chives or spring onions and chopped fennel.
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