The 1901 Cookbook Archive
No. 126 — Soup from Crucian Carp, Tench, Pike or Sturgeon
Complete English translation of recipe No. 126 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare a broth from a generous amount of carrots, white roots, onion, bay leaves and pepper, together with the bones, skin and head of the fish. Strain.
Use the fillets removed from the fish to make quenelles as described in Nos. 229, 230 or 231. Fifteen minutes before serving, lower them into the boiling strained broth. When cooked, remove with a perforated spoon to the soup tureen, sprinkle with dill and pour over the clear fish broth.
To provide
4 carrots, 1 parsley root, 1 celery root and 2–3 onions 1–3 bay leaves and 10–20 peppercorns | 4 Russian pounds of fish Ingredients for the fish quenelles |
1901 Russian original: See recipe No. 126 in Russian. Historical measures and source references have been preserved; consult the measurements guide. Period preparation and medical claims do not replace contemporary food-safety guidance.