No. 2295 — Burbot Soup with Sago and Vegetables
English historical translation of Molokhovets recipe No. 2295 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch a three-pound burbot, skin and salt it.
Simmer soup roots and spices in water and strain the broth.
Cook the liver separately in fish broth with half a shaped carrot, cauliflower and asparagus, skimming; see note No. 123.
Half an hour before serving add portioned burbot to the broth and cook until done.
Transfer fish, liver and vegetables to a tureen with separately cooked sago, chopped herbs and seedless lemon slices.
Pour on soup and add table wine if desired.
To provide
2 carrots, 1 parsley root and 1 celery 1 leek and 2 onions 10–15 allspice berries 2–3 bay leaves 3 pounds burbot and ½ carrot | 1 cauliflower head About 12 asparagus stems and ½ glass sago Parsley, dill and ¼–1 glass table wine 2–3 lemon slices without seeds or white pith |