No. 129 — Sturgeon Head Soup
Complete English translation of recipe No. 129 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare stock from soup roots and spices, then strain. Add a cleaned sturgeon head, salted and cut into several pieces. Cook it until the meat separates from the bones, then strain the broth.
Add one spoonful of butter and pearl barley or rice cooked separately until very soft, and bring to the boil. Before serving add table wine or champagne if desired and sprinkle with greens.
To provide
2 carrots, 1 parsley root, 1 celery root and 1 leek 2 onions, 2–3 cloves and 10–15 allspice berries 2–3 bay leaves; 3–4 Russian pounds of sturgeon head | 1 spoonful of butter; ½ glass of rice or ½ glass of pearl barley Fresh parsley and dill; 1 glass of table wine or champagne |