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Russian Fish Soup Shchi

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Schi is a classic thick soup prepared in Russia either from beef or fish. The base is, in addition to meat, cabbage, either raw or fermented. However, there are many variations on the true Russian Shchi.

Ingredients:

500 g freshwater fish meat (carp, catfish, pike, perch) 250 g fresh cabbage (or sauerkraut) 150 g onions 2 l water 3 dl sour cream 1 pc larger carrots 1 pc celery 1 pc leek

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smooth flour butter pepper salt chopped parsley for garnish

Procedure:

1. Place the cleaned and washed fish meat in boiling water and simmer
2. When the meat is semi-soft, strain the broth and bone the meat and set aside
3. Add all the chopped Vegetable Recipes except the onion to the broth and boil until tender
4. Make a roux of plain flour and butter, thicken the soup with the roux and add the grated onion, cook for 30 minutes on a low heat source
5. Finally, add the fish meat and soften the soup with cream, boil for 2-3 minutes more
6. Pour the hot soup into plates and sprinkle with chopped parsley, serve separately or with bread or pastries.

Note:

Text and photo: D. Marounek