Fish Soup Rakhmanov – Rakhmanovsky Shchi

Prepare a fish broth from the properly cleaned small fish (or the fish waste) with herbs, root vegetables, salt, peppercorns and bay leaves and drain.

Cook the salmon in the clear soup, remove and set aside with the lid closed.

Rinse spinach and sorrel thoroughly, blanch with hot water, steam in butter (1) with a small amount of fish broth until soft and strain through a sieve.

Prepare a light roux with butter (2) and flour, fold in the spinach-sorrel puree, gradually pour in the fish broth and bring to a boil.

Remove the soup from the stove and stir in the sour cream.

In the meantime, wax the eggs for about 4 min, rinse, peel and place in the soup tureen with the salmon divided into bite-sized pieces. Fill up with the hot soup and bring to the table.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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