Burbot Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt burbot
- carrot
- parsley root
- celery
- leek
- onion
- grains allspice
- bay leaf
- head cauliflower
- pieces asparagus
- stakan sago
- stakan table wine
- slices lemon
Instructions
- Scald, skin, and salt the burbot; boil and strain a root bouillon.
- Cook the liver with carrot, cauliflower, and asparagus in the fish broth.
- Poach the portioned burbot; assemble in the tureen with sago, greens, and lemon.
- Pour over the soup, optionally with wine, and serve.