Fish Soup with Millet Porridge

Soups | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Fish soup with millet porridge

Ingredients

Pike - 1 piece
River Fish - 2 lbs
Pike Perch Fillet - 2 lbs
Marinated cherries - 10.6 oz
Celery salt - 2 stalks
Onion - 2 heads
Leek - 1 stalk
Bay leaf - 2 pieces
Lemon - 1 piece
Parsley - 0.7 oz
Chicken Broth - 17 fl oz
Potato - 17.6 oz
Carrot - 1 piece
Millet - 7.1 oz
Dill - 0.2 oz
Green peppercorns - 6 pieces
Vodka - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cleaned pike and small river fish should be submerged in three liters of water, then add lemon juice, onion, leeks, carrot, celery, parsley stems, and dill. Bring to a boil and cook for twenty minutes, skimming off the foam. After that, add bay leaves and whole peppercorns, and cook for another twenty minutes.

Step 2

Strain the resulting fish broth, mix it with chicken broth, add cherry tomatoes, millet, and coarsely chopped peeled potatoes, season with salt and pepper, and cook for another fifteen minutes.

Step 3

Add the fillet of pike perch, cut into large pieces, and cook for another seven minutes. Season with vodka, finely chopped parsley leaves, and dill, then serve.