Ingredients: 2 ea Carrots 2 ea Parsnips 2 md Onions 1 sm Celery knob 1 t Salt 2 ea Bay leaves 5 ea Peppercorns, black 1 tb Butter, unsalted 1 tb Flour, all-purpose 1 pn Paprika 1/2 lb Fish fillet, small pieces 1 ea Fish head 1 lb Spawn (fish roe) 2 tb Vinegar, wine, white 1/4 c Sour cream Directions:1. Peel vegetables and cut into small pieces, and together with salt, bay leaves and peppercorns cook them in 2 qts water till they are almost soft. 2. Make a roux with butter and flour, cook for only a few minutes, leaving it very light. Add paprika and whip 1/2 cup cold water into the roux. 3. Pour roux into the vegetable mixture and bring again to a boil. Reduce heat to a simmer. 4. Add fish pieces and fish head, and simmer soup for 10 minutes. Add spawn and cook for another 5 minutes. 5. Pour in the vinegar; just before serving stir in the sour cream. Adjust salt and vinegar to your taste. |