Siberian Soup

Ingredients

• a piece of fresh sturgeon
• half a day in white wine
• aromatic herbs
• bacon
• ham
• vegetables
• two tablespoonfuls of flour
• two quarts of fish stock
• a glass of smitane
• fennel

Method

1. 1

   Rub the sturgeon with seasoning and soak in wine.

2. 2

   Stew with wine, bacon, ham, and vegetables.

3. 3

   Cool in the liquor, strain, and remove grease.

4. 4

   Brown onion, stir in flour, add fish stock and liquor, simmer for one hour.

5. 5

   Stir in gherkins, parsley, and fish before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 70. The excerpt below is the record exactly as published.

Siberian Soup [Foreign Recipe). — Kub a piece of fresh sturgeon well with seasoning, and let it soak half a day in white wine with aromatic herbs. Stew it with wine, bacon, ham, and vegetables. When done let it cool in the liquor, and then strain. Remove all grease, cut up some parsley roots, small peel, six pickled gherkins, scrape out the centre and slice them. Brown a chopped onion and stir in two tablespoonfuls of flour, let it cook for two minutes, add two quarts of fish stock and the liquor in which the sturgeon was cooked, stir till it boils, then simmer one hour. Just before serving stir in gherkins and parsley and the fish cut into dice. Thicken with a glass of smitane ; sprinkle with fennel

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