Sturgeon-Head Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt sturgeon head
- carrot
- parsley root
- celery
- leek
- onion
- cloves
- grains allspice
- bay leaf
- lozhka butter
- stakan rice or pearl barley
- stakan table wine or champagne
Instructions
- Boil and strain a root-and-spice bouillon.
- Cook the sturgeon head until the flesh loosens; strain.
- Add butter and cooked grain, boil, and finish with wine and greens.