Don Cossack Fish Soup

Soups | Russian cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was created in our kitchen by John Smith, the head chef of a local restaurant.

Ingredients

Rooster - 1 piece
Crucian Carp - 1 piece
Perch - 1 piece
Catfish - 1 piece
White Amur - 1 piece
Millet - 3.5 oz
Tomatoes - 3 pieces
Onion - 2 heads
Vodka - 3 fl oz
Dill - 1.8 oz
Carrot - 1 piece
Green peppercorns - 0.1 oz
Potato - 2 lbs
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Place the rooster in cold water, bring to a boil, skim off the foam, and simmer on low heat for 2 to 2.5 hours.

Step 3

Soak the millet in cold water for 2 hours. Then bring it to a boil and cook for about 15 minutes, after which rinse it.

Step 4

Strain the broth and let it cool slightly.

Step 5

Clean all the fish, removing the eyes and gills. Cut the crucian carp in half and place it in a clean pot.

Step 6

Remove the head and fillet the pike perch and white amur.

Step 7

Place the heads and bones in a pot with the crucian carp.

Step 8

Cut the catfish into steak-like pieces, discarding the head and bones as they won't be used in the broth. Set the pieces aside.

Step 9

Cut the fillets of pike perch and white amur into large pieces and set aside.

Step 10

Add whole peppercorns to the fish bones.

Step 11

Cut the onion in half and char it over an open flame, with a torch, or on a gas burner. If none of these options are available, you can toast the onion in a dry skillet until it is charred, or roast it in the oven under the broiler.

Step 12

Pour the fish bones with rooster broth, place on the heat, and bring to a boil. Skim off the foam and simmer on low heat for another 2–2.5 hours. Strain the finished broth through cheesecloth. Discard the bones from the broth.

Step 13

Peel the potatoes, cut them in half, and add them to the broth. Bring to a boil and cook for 10 minutes.

Step 14

Place large pieces of catfish into the pot, quarter the onion, and cook for 5 minutes.

Step 15

Cut off the stems of the tomatoes, make cross-shaped slits in the skin, place them in a bowl, pour boiling water over them, let them sit for 30 seconds, then transfer to cold water. Peel the skin off the tomatoes.