No. 39 — Fish Soup Made with Meat Broth
An English translation of original recipe No. 39 from Elena Molokhovets’ Russian cookbook (1901), with historical quantities and Russian source.
Make white broth from 1–2 Russian pounds of beef and soup roots, strain and cool. Put 2 pounds of fish into the cold broth—pike, perch, tench or pike-perch—and cook.
Take 1 Russian pound of fatty beef and a little of each kind of soup root and fry until well browned. When ready, add ½ glass of flour mixed with ½ spoonful of butter and dilute with the fish broth. Return to the stove and boil, stirring constantly, for about half an hour.
Strain through a napkin and keep hot. Before serving, put chopped fresh parsley, dill and nutmeg into the soup tureen, together with slices of cooked fish quenelle made from an additional pound of fish, No. 229.
To provide
1–2 Russian pounds of beef; 2 Russian pounds of fish 2 carrots; 1 parsley root; 1 leek; ½ celery root; 1–2 onions 10–15 allspice berries; 1–2 bay leaves | ½ glass of flour; nutmeg; fresh parsley and dill Separately: 1 Russian pound of fish and other ingredients for the fish forcemeat; the supply list cites No. 183, while the method names No. 229 |