1/2 gallons of boiling Water
2 lb of boneless fish filet
3-4 Large potatoes
Fresh Dill, chopped fine, to taste
Bring water to boil over medium heat in a large cooking pot. In a meanwhile prepare vegetables and fish. Wash filet thoroughly with cold water and cut in small cubes (about 1” x 1”), chop peeled potatoes the same way, wash and peel carrots an onion. Grate the carrots next and slice onion into thin rings (about 1/8 “ thick). Put the grated carrots into the boiling water first. Bring to boil. In a few minutes add diced potatoes and spices. Bring to boil and add fish, sliced onion and spices. As soon as water started boiling beat eggs and pour them slowly into the soup. Let it boil for a few minutes, then remove from heat and let it stand for a few minutes. Garnish with sour cream or mayo. Add fresh dill and serve. Goes best with rye bread.
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