No. 139 — Simple Fish Rassolnik
Complete English translation of Molokhovets recipe No. 139 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Make a broth from roots, spices, a little salt and 3 Russian pounds of small fish such as ruffe or gudgeons. Cook the fish until it has completely fallen apart, then strain.
Pour ½ glass of cucumber brine into the broth and bring to the boil. Blend one spoonful of flour with a little cold water, rubbing until smooth. Dilute with some ukha, strain and pour into the main soup while stirring.
Add ½–1 glass of fresh sour cream, peeled salted cucumbers cut into slices and a few parsley leaves. Boil and serve. Instead of small fish, the soup may be made with a larger fish, served in pieces in the soup or as a separate second course.
To provide
- 3 Russian pounds of small fish—ruffe, gudgeons or similar
- ½–2 glasses of cucumber brine
- ½ glass of flour and ½–1 glass of sour cream
- 5–10 salted cucumbers and parsley leaves
- 5–10 ordinary peppercorns and 1–3 bay leaves