Prussian Fish Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml white wine
- 500 ml water
- 1 onion (s)
- 2 carnation (s)
- 1 bay leaf
- 2 bunches soup greens
- 1 teaspoon pepper - grains, black
- 1 kg fish fillet (s) (redfish or cod)
- 2 teaspoons vinegar
- 1 tablespoon butter
- 3 tablespoon flour
- 2 egg yolks
- 150 ml whipped cream
- dill
- sugar
Print Recipe
Pin Recipe Instructions
- Bring the white wine to the boil with the water. Lard the onion with the cloves and bay leaf. Clean and roughly chop the soup greens. Now put the onion with soup greens and peppercorns in the pot and cook for 30 minutes. Then add the vinegar. Remove the spices and vegetables from the brew.
- Now add the fish fillets and cook in the stock for approx. 10 minutes until soft, then remove and cut into bite-sized pieces.
- Melt the butter and sweat the flour in it. Deglaze the roux with the fish stock and bring to the boil. Return the pieces of fish to the broth. Now whisk the egg yolks and whipped cream together and fold into the no longer boiling stock. Finally season with dill and sugar and serve hot.
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