Royal Fish Soup
For 1 serving: 2 cups chicken broth, 50 g (1 3/4 oz) sturgeon, 50 g (1 3/4 oz) salmon, 1 onion, 1 clove garlic, salt, group black paper, 1 bay leaf, green dill
Drop large pieces of sturgeon and salmon into chicken broth boiled with spices and strained, bring to a boil and simmer for 15 minutes skimming off the foam. Add chopped garlic 5 minutes before ceasing to boil.
Serve sprinkled with minced greens.
Chicken Soup with Rasstegais ("Ukha iz Petukha")
It is worth trying a chicken soup with rasstegais or pancakes filled with chicken meat. Boil a chicken (or better two) with 2 or 3 parsley roots, 1 carrot and 1 onion skimming off the foam. Towards the end of boiling add salt and black peppercorns. Take out the bird when done and strain the broth. Bone the meat, divide it into two parts, cut one of them into large pieces, drop into the strained broth and bring to a boil. Serve after sprinkling with minced green dill and parsley. Use the rest of the chicken meat as a ruling for small rasstegais, pancakes or pies and serve them with the soup.
For the rasstegais: 1 kg (2 lb 3 oz) yeast dough
For the filling: 500 g (1 lb 2 oz) boneless chicken meat, 2 onions, salt, black pepper
For the greasing: 1 egg
Make a thin roll of dough, cut it into egg-sized balls and roll them out into rounds. Place in the center of each round a filling of minced chicken meat with lightly browned onion, seasoned with salt, pepper and greens. Pinch the dough to shape it into a boat leaving the center open. Grease with egg and bake at 356° to 392° F until golden.
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Barge-Haulers' Fish Soup (old-time recipe)
500 g (11b2 oz) perches and ruffs, 200 g (7 oz) Pike-perches, 4 to 5 potatoes, 2 onions, parsley sprigs, 1 tb sp. butter, ground black pepper, bay leaf
Boil broth of disemboweled perches and ruffs cleaned of gills, and strain it. Dip whole peeled potatoes and onions into the broth and continue to boil. 10 to 15 minutes before the cooking period is over, put into the fish soup pieces of pike-perch, burbot, pike or wild carp. Season the soup with salt, bay leaf, ground black pepper and boil it until ready.
Serve fish soup seasoned with butter and minced greens. The soup is good with rasstegais filled with fish.
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Trout Soup
1 kg (2 lb 3 oz) fresh trout, 11 cups water, salt, sprigs of dill or parsley
Put into boiling salted water cleaned and disemboweled trout cut into pieces and boil, skimming off the foam, for 15 minutes. The trout soup is so savoury that it does not need any seasoning except for minced greens.
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Sturgeon Soup
For 1 serving: 5 or 6 pieces of sturgeon each weighing 20 g (3/4 oz), 2 1/4 cups fish broth, 1 onion, 1 tsp. tomato paste, 1 salted cucumber, olives, capers, black peppercorns, 1 bay leaf, slice of lemon, green dill or parsley
Shred onion, make a roux of it in butter and add tomato paste. Cut cucumbers into lozenges and saute lightly on a pan. Scald the sturgeon, cut it into pieces and drop into a strained strong fish broth. Add the onion, cucumbers and pitted olives and boil for 10 to 15 minutes. Towards the end of boiling, dip capers, ground black pepper, bay leaf and greens.
When serving the sturgeon soup, add a slice of peeled off lemon and sprinkle with greens. Serve the soup with pies or
rasstegais.
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Cold Summer Soup
500 to 600 g (1 lb 2 oz to 1 lb 5 oz) boiled beetroot, 300 g (10 oz) fresh cucumbers, 2 or 3 hard-boiled eggs, 1 bunch each of green onions and dill, 1 1/4 cups sour cream, salt, sugar, lemon juice
Wash beetroot by brush, boil it unpeeled, strain and cool the broth. Shred the peeled beetroot on a coarse greater, combine with the broth, add diced cucumbers and eggs, as well as green onions and dill, season with salt, sugar and lemon juice to taste. Let the soup to refrigerate for an hour.
Serving the cold soup, pour it into plates with sour cream egg roundels and ice cubes.
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Soup with Pickled Cucumbers and Duck Giblets
For 1 serving: duck giblets - 1 neck, 2 wings, 1 stomach, 1 heart, 1 liver; 2 potatoes, 1 salted cucumber, 1 carrot, 1 parsley root, 1 onion, vegetable oil, salt, black peppercorns, sour cream, green parsley
Use all the giblets except for the liver to boil broth. Strain the broth, drop large pieces of potatoes into it and, after bringing to a boil, add salted cucumber cut into large lozenges. Add large pieces of carrot browned lightly in butter together with onion. Then drop into the soup giblets boiled to readiness and, towards the end, add scalded and sliced liver and parsley root and bring all the ingredients to a boil. Season it to taste by salt, ground black pepper and greens and immediately remove from the heat.
Soup with giblets, a veritable delicacy, is a course for true lovers and connoisseurs of home cooking.
Potato Soup with Smelt
5 or 6 potatoes, 500 g (1 lb 2 oz) fresh smelt, 2 onions, 1 tb sp. butter, a dint of sugar, salt, black peppercorns, 1 bay leaf, green dill and parsley, sour cream
Cut potatoes into dices and drop them into boiling water. When ready, add fresh smelt. Season the soup with onions saute until light brown with the addition of a dint of sugar, as well as salt, pepper and bay leaf.
Serve the soup with sour cream and minced greens.