Soup of Pike, Beluga, Sturgeon, or Whitefish with Sauerkraut
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt pike or other large fish
- funt sauerkraut
- lozhka butter
- onion
- lozhka flour
- grated cheese
- stakan cream or smetana
- pepper, bay leaf
Instructions
- Fry onion and sauerkraut with flour and thin with strained fish bouillon; cook done.
- Fry the portioned fish fillets and finish cooking in the soup.
- Add optional cheese, pepper, and cream or smetana; boil once and serve with greens.