Fish Soup with Potatoes in Chicken Broth (Archbishop's Fish Soup)
Soups • European
Description
You will need a large pot with a capacity of about 5 liters.
Ingredients
- Chicken Thighs 3 pieces
- Cod fillet 0 lbs
- Onion 5 pieces
- Carrot 3 pieces
- Potato 6 pieces
- Bay leaf 2 pieces
- Green peppercorns to taste
- Spices to taste
- Vegetable Oil 6 tablespoons
- Egg white 2 pieces
- Dill 1 bunch
- Salt to taste
- Vodka 0 fl oz
Step-by-Step Guide
Step 1
Wash the chicken thighs, remove the skin, cover with 3 liters of water, and boil until cooked. Remove the chicken and let it cool.
Step 2
While the chicken is cooking, finely chop 3 onions and sauté them in vegetable oil.
Step 3
Cut the fish into large pieces, add to the chicken broth, and cook for 30 minutes until done. Remove with a slotted spoon and let cool.
Step 4
While the fish is cooking, grate 2 carrots on a coarse grater and sauté them in vegetable oil.
Step 5
Peel and add the remaining two onions and carrot whole to the broth. Cook for 20 minutes.
Step 6
Remove the vegetables; they will not be needed anymore.
Step 7
Peel the potatoes and cut them into wedges.
Step 8
Separate the egg white from the yolk, lightly beat the egg white, bring the broth to a boil, and while constantly stirring, pour in the egg white in a thin stream. Keep stirring until the egg white is fully set. Remove the broth from heat and strain it a couple of times through several layers of cheesecloth.
Step 9
Rinse the pot, return the strained broth to it, bring to a boil, add the potatoes, and cook for 20 minutes.
Step 10
If you feel that there is not enough broth, you can add hot boiled water.
Step 11
Debone the chicken, break the fish into pieces, and remove all bones.
Step 12
After 20 minutes, add the sautéed onions and carrots to the boiling broth, then add the chicken, fish, bay leaf, allspice, and black pepper, pour in the vodka, and cook everything together for 5 minutes. Season with salt and add chopped dill. Turn off the heat and let it steep for 15 minutes.
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