Don Cossack Fish Soup
Soups • Russian
Description
Three types of fish are boiled in rooster broth. You'll need 100 ml of wine and 50 ml of vodka — for the soup, not for the cook.
Ingredients
- Rooster 1 piece
- Carp 0 lbs
- Perch 0 lbs
- Bristle 0 lbs
- Marinated cherries 5 oz
- Potato 20 oz
- Dill 0 oz
- Onion 2 heads
- Carrot 4 pieces
- Dill 0 oz
- Parsley 0 oz
- Green peppercorns 10 pieces
- Bay leaf 1 piece
- Cucumber Brine 0 fl oz
- Vodka 0 fl oz
- Salt to taste
- Apple Wine 5 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour five liters of water over the rooster, add two onions and a carrot, and bring to a boil. Let it simmer for two hours, skimming off any foam that forms from time to time.
Step 2
You need to remove the scales, entrails, and gills from the perch. Do the same with the carp and pike perch. For the pike perch and carp, also fillet the fish off the bones and place the fillets in the refrigerator to wait for their turn.
Step 3
Send the perch, heads and spines of carp and pike perch into a pot with a rooster. Add a generous handful of whole black peppercorns, one or two bay leaves, some dill seeds, and parsley stems. Pour in cucumber brine and wine. Cook for another hour.
Step 4
Then strain through a fine sieve, or even better, line the sieve with one or two layers of cheesecloth. Allow the broth to cool and skim off any remaining fat.
Step 5
In the prepared broth, seasoned to taste, add the diced potatoes and carrots and boil for about fifteen minutes. Then, add the pieces of fish to the broth and cook for another three minutes. Next, add the halved cherry tomatoes. They should be cooked with everything else for another three minutes. The tomatoes should only be slightly warmed, releasing a touch of acidity and sweetness into the overall flavor profile, while still remaining fresh. Pour in the vodka.
Step 6
The only essential step left is to finely chop the fresh herbs—dill and parsley—and add them to the finished soup.
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