Shchuchina

Fish 700 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shchuchina
  • Serves: 4 People
  • Prepare Time: 120
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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In fact, a pike is an ear, only with kvass. It is diluted with fish broth and this is the main difference from botvinia, another traditional Russian soup. Fish for pike is not necessarily pike: pike is prepared from sturgeon, burbot, pike perch, char, trout, ruff, other river fish (and not necessarily river fish), and most often from a mixture of different fish. Crayfish are also added to the pike.

Ingredients

Directions

  1. Fill the cleaned, gutted and cut fish with water just to cover the fish. Add chopped onion, black peppercorns, dill stalks. Season with salt and add lemon juice. Bring to a boil, skimming off the foam, and cook the fish on low heat for 30 minutes.
  2. Get the fish out. Strain the broth into a clean container, taste and salt if necessary. Put the broth cooled to room temperature in the refrigerator so that it becomes gelatinous.
  3. Cut the cucumbers and salted fish into cubes, remove the stems from the dill. Finely chop green onions and dill. Disassemble the boiled fish into pieces, carefully separating it from the bones. Stir, season with salt and pepper, add mustard.
  4. Dissolve the frozen fish broth with kvass and pour over the vegetable mixture

Shchuchina



  • Serves: 4 People
  • Prepare Time: 120
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

In fact, a pike is an ear, only with kvass. It is diluted with fish broth and this is the main difference from botvinia, another traditional Russian soup. Fish for pike is not necessarily pike: pike is prepared from sturgeon, burbot, pike perch, char, trout, ruff, other river fish (and not necessarily river fish), and most often from a mixture of different fish. Crayfish are also added to the pike.

Ingredients

Directions

  1. Fill the cleaned, gutted and cut fish with water just to cover the fish. Add chopped onion, black peppercorns, dill stalks. Season with salt and add lemon juice. Bring to a boil, skimming off the foam, and cook the fish on low heat for 30 minutes.
  2. Get the fish out. Strain the broth into a clean container, taste and salt if necessary. Put the broth cooled to room temperature in the refrigerator so that it becomes gelatinous.
  3. Cut the cucumbers and salted fish into cubes, remove the stems from the dill. Finely chop green onions and dill. Disassemble the boiled fish into pieces, carefully separating it from the bones. Stir, season with salt and pepper, add mustard.
  4. Dissolve the frozen fish broth with kvass and pour over the vegetable mixture

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