No. 132 — Soup from Belozersk Snetki (Small Lake Fish)
Complete English translation of Molokhovets recipe No. 132 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Take 3 Russian pounds of snetki, the small fish of the Belozersk region. If desired, cut off the heads, wash the fish thoroughly in several changes of water, drain in a colander, salt and leave for about an hour.
Meanwhile make a stock of ½ parsley root, ½ celery root, one onion, bay leaf, pepper and a little salt; strain. Add ½ glass of washed buckwheat groats and one spoonful of butter, and cook until the groats are nearly tender.
Add the snetki, bring to the boil, skim off the scum, pour in a glass of good cream, boil again and serve.
To provide
3 Russian pounds of snetki; soup roots and onion Pepper and bay leaf | ½ glass of buckwheat groats and 1 spoonful of butter 1 glass of cream |