Soup of Whitefish, Pike, and Pikeperch with Smetana
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt whitefish, pike, or pikeperch
- onion
- carrot
- celery/parsnip/parsley/leek
- bay leaf
- grains allspice
- lozhka butter
- stakan flour
- stakan smetana
- potato
Instructions
- Boil, strain, and cool a root bouillon; poach the whole fish in it.
- Make an onion-flour roux, thin with fish broth, cook potato, and add smetana.
- Pour over dill in the tureen; serve the fish separately or with cheese meatballs or quenelle.