Fish Soup on Meat Bouillon
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt fish
- carrot
- parsley root
- leek
- celeriac
- onion
- grains allspice
- bay leaf
- stakan flour
- tbsp butter
- funt fish fish quenelle
- nutmeg, parsley, dill
Instructions
- Cook a white beef bouillon; cool and poach the fish in it.
- Fry beef and roots, thicken with flour and fish broth, simmer ½ hour and strain.
- Serve over parsley, dill, nutmeg and sliced fish quenelle.