No. 128 — Burbot Soup with Vegetables and Sago
Complete English translation of recipe No. 128 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Scald a burbot weighing three Russian pounds, remove the skin and salt. Meanwhile prepare stock from soup roots and spices, and strain it when cooked.
Prepare the liver as described in No. 123, cooking it separately in some fish stock with ½ carrot cut into neat shapes, cauliflower and asparagus, removing the scum. Half an hour before serving, put the burbot cut into portions into the main broth and cook.
Arrange all the prepared components in the tureen, including sago cooked separately, finely chopped greens and lemon slices. Pour over the broth and, if desired, some wine, then serve.
To provide
2 carrots, 1 parsley root, 1 celery root, 1 leek and 2 onions 10–15 allspice berries and 2–3 bay leaves 3 Russian pounds of burbot and ½ carrot | 1 head of cauliflower, 12 asparagus spears and ½ glass of sago Parsley and dill; optional ¼–1 glass of table wine 2–3 lemon slices with pips and white pith removed |