Russian Fish Soup recipe
information
Deliciously light and savoury, this Russian fish soup is traditionally made during the summer and autumn months.
ingredients
1.75 litre (3 pt) water
250 g (9 oz) onions, finely chopped
4 g (2 tsp) fresh parsley, finely chopped
pinch lemon rind, finely grated
bay leaf
pinch black pepper
450 g (1 lb) halibut steaks, diced
100 ml (4 fl oz) heavy cream
200 ml (8 fl oz) white wine
pinch white pepper
1 clove garlic, crushed
2 large cucumbers, peeled and sliced
400 g (14 oz) tomatoes, peeled, seeded and diced
75 g (3 oz) black, olives, stoned and halved
250 g (9 oz) onions, finely chopped
4 g (2 tsp) fresh parsley, finely chopped
pinch lemon rind, finely grated
bay leaf
pinch black pepper
450 g (1 lb) halibut steaks, diced
100 ml (4 fl oz) heavy cream
200 ml (8 fl oz) white wine
pinch white pepper
1 clove garlic, crushed
2 large cucumbers, peeled and sliced
400 g (14 oz) tomatoes, peeled, seeded and diced
75 g (3 oz) black, olives, stoned and halved
method
1. In a very large soup pot, combine the water, onions, parsley, lemon rind, bay leaf and black pepper.
2. Bring the liquid to a boil, reduce the heat and simmer for 2 minutes.
3. Add the fish to the pot and simmer for 5 minutes.
4. Reduce the heat to low and simmer for a further 5 minutes.
5. Add the cream, white wine, white pepper, garlic, cucumbers and tomatoes.
6. Simmer over a low heat for 5 minutes. Do not let the soup boil.
7. Remove the pot from the heat. Stir in the olives.
8. Leave the pot to stand for 30 seconds. Stir again and serve.
2. Bring the liquid to a boil, reduce the heat and simmer for 2 minutes.
3. Add the fish to the pot and simmer for 5 minutes.
4. Reduce the heat to low and simmer for a further 5 minutes.
5. Add the cream, white wine, white pepper, garlic, cucumbers and tomatoes.
6. Simmer over a low heat for 5 minutes. Do not let the soup boil.
7. Remove the pot from the heat. Stir in the olives.
8. Leave the pot to stand for 30 seconds. Stir again and serve.
serving amount
serves 8 - 10
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