Russian Cuisine




1 onion
1 carrot
1 parsley root
1 leek (white part only)
1 parsnip
1 teaspoon salt
1 pound fresh or frozen smelts
10 whole black peppercorns
2-3 bay leaves

Combine the vegetables, salt, and 2 quarts of water in a 4-quart pot. Bring to a boil, lower the heat, and simmer for 30 minutes, partially covered. Add the smelts, peppercorns, and bay leaves, then return to a boil and simmer for 20 minutes, partially covered. Strain the stock, discard the vegetables and fish. Taste the broth for salt, remove bay leaves, and use as directed in the following recipes.

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