Sturgeon and Pike Perch Soup
Soups • European
Description
Sturgeon and Pike Perch Soup
Ingredients
- Sturgeon 5 oz
- Pike Perch Fillet 5 oz
- Fish Oil 15 fl oz
- Onion 0 oz
- Potato 0 oz
- Carrot 0 oz
- Dill 0 oz
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Cut the fish into large pieces.
Step 2
Peel the carrot and potato, slice the carrot into 2–3 mm thick rounds, and cut the potato into large chunks.
Step 3
Boil the potato and carrot in salted boiling water until cooked for 10 minutes, then drain the water.
Step 4
Bring the stock to a boil, and salt to taste.
Step 5
Add the fish and whole onion to the stock and cook for 2 minutes over medium heat.
Step 6
Distribute the potato and carrot into bowls, and place pieces of fish on top.
Step 7
Pour in the stock, add pepper, sprinkle with finely chopped dill, and serve.
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