Swedish Fish-Soup

Ingredients

• one dozen small pan-fish
• two quarts of water
• a tablespoonful of salt
• a handful of dried mushrooms
• a red beet
• two onions
• half a dozen leeks
• half a small white cabbage

Method

1. 1

   Skin and bone the fish.

2. 2

   Boil the heads and bones in water with salt and mushrooms.

3. 3

   Fry the fish pieces in boiling lard.

4. 4

   Cook the chopped vegetables separately in salted water, strain the fish broth over them, and serve with fried fish.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 33. The excerpt below is the record exactly as published.

Swedish Fish-Soup. Take one dozen small pan-fish; skin and bone them. Boil the heads and bones in two quarts of water, with a tablespoonful of salt and a handful of dried mushrooms. Egg and crumb the pieces of fish, and fry in boiling lard, letting them drain on brown paper. Pare and chop fine a red beet, two onions, and half a dozen leeks, and a parsley root. Cut fine, also, half a no IN FOREIGN KITCHENS. small white cabbage. Cook these separately, in salted water, for half an hour. Strain the fish broth upon them ; put the fried fish in the tureen and pour broth and vegetables upon them. Small dumplings are often added, and sometimes part of the fish is minced fine and mixed with them. Cabbage Soup (Norway). Two pounds of beef shin or brisket, half a pound of salt pork, four onions, a root of celery, four quarts of water, and a teaspoonful of salt. Boil three hours, then strain the broth and take off the fat. Melt a spoonful of butter in a saucepan, add a minced onion and a small white cabbage

Cook this with the app: pantry check, scaling, and the assistant.