2712 Clear fish soup with pirozhki

Ukha iz ershej s pirozhkami

Preparation info

    • Difficulty

      Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Ingredients

  • 3–6 lbs ruff
  • 1 parsley root
  • 1 celery root
  • ½ lemon without seeds
  • 2 onions
  • 5–20 [sic] black peppercorns
  • 1–2 [sic] bay leaves
  • (½–1 glass wine)

    Method

    Prepare 9–12 glasses fish broth from root vegetables using 1 carrot, 1 parsley root, 1 celery root, 1 leek, 1–2 onions, 5–15 black peppercorns, 2–3 bay leaves, and 3 to 6 lbs ruff. Boil a full hour until everything is very tender, then strain the broth. To serve, garnish with parsley and dill. Add several seeded lemon slices and, if desired, ½ or 1 glass sauternes or champagne or even Madeira or sherry. Serve pirozhki separately.