No. 134 — Pike, Beluga, Sturgeon or Whitefish Soup with Sauerkraut
Complete English translation of Molokhovets recipe No. 134 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
In 1½ spoonfuls of butter, fry one or two onions and three glasses of sauerkraut that has been lightly squeezed. Sprinkle in one spoonful of flour and dilute with fish stock prepared by boiling roots, pepper, bay leaf and the bones, skin and head of the fish. Strain the stock and cook the cabbage in it until tender.
Cut fillets of pike, or another large fish, into portions and fry in two spoonfuls of butter. Drain on absorbent paper and put into the boiling soup; cook until done.
Just before serving, add a handful of grated cheese if desired, crushed pepper and salt to taste. Pour in one glass of cream and heat until it just comes to the boil without curdling. Serve at once over chopped parsley and dill. The author says very fresh sour cream is even better than cream.
To provide
2–3 Russian pounds of pike or another large fish 1½ Russian pounds of sauerkraut, about 3 glasses 2–3 spoonfuls of butter; 2–4 onions Pepper and bay leaf | 1 spoonful of flour; optionally a few spoonfuls of grated cheese (the source prints this amount incompletely) 1 glass of cream or sour cream Fresh parsley and dill |