Soup of Whitefish, Pikeperch, Tench, Pike, or Sturgeon with Pearl Barley
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt fish
- onion
- lozhka butter
- lozhka flour
- potato
- stakan pearl barley
- nutmeg
- grains plain pepper
- stakan smetana
- carrot/parsley/leek/celery
Instructions
- Fry onion and flour, thin with strained fish bouillon, and add potato and fish.
- Finish on low heat; add cooked pearl barley, nutmeg, pepper, and parsley.
- Optionally whiten with smetana, or use the alternate version with barley kasha.