Soup of Crucian Carp, Tench, Pike, or Sturgeon
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt fish
- carrot
- parsley root
- celery
- onion
- bay leaf
- grains pepper
- quenelle
Instructions
- Boil and strain a root-and-fish-trimming bouillon.
- Make quenelle from the fillets and poach 15 minutes in the broth.
- Lift into the tureen over dill and pour over the strained bouillon.