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  Added: May 11, 2006  •  Visited (978)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Green Vegetable Soup With Fish
What You Need:
  • 1½ pounds fresh spinach leaves, stripped from the stems
  • 1½ pounds fresh sorrel leaves, stripped from the stems
  • ¼ cup scraped grated fresh horseradish root
  • 6 tablespoons fresh strained lemon juice
  • 1 tablespoon salt
  • ¾ teaspoon sugar
  • 6 cups Kvas
  • 1½ cups finely sliced scallions, including ½ of the green stem
  • 1 large cucumber, peeled, halved, seeded and cut into ¼-inch dice (1½ cups)
  • 1½ pounds cold poached sturgeon or salmon (see Rybnaia Solianka), cut into 8 equal pieces ½ pound fresh crabmeat and free of all bits of shell and cartilage

  • How To Cook:
    1. Bring 3 quarts of water to a boil in a large pot and drop in the spinach and sorrel. Cook briskly, uncovered, for about 8 minutes, then drain the vegetables in a colander or sieve and wash them quickly under cold running water.

    2. Puree the vegetables in a food mill or rub them with the back of a large spoon through a fine sieve set over a large bowl. Cool to room temperature.

    3. In a small bowl, combine the grated horseradish, lemon juice, salt and sugar. Stir into the vegetable puree and slowly stir in the kvas, ¼ cup at a time. Now stir in the scallions, cucumber, fish and crabmeat and taste for seasoning.

    4. Chill at least 2 hours before serving.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Herbs & Spices » Sorrel
    Main Ingredient » Fish » Sturgeon
    Main Ingredient » Fish » Salmon
    Dish » Soup


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