Stuchina
In fact, pike is an ear, only with kvass. They are diluted with fish broth and this is the main difference from botvinya, another traditional Russian soup. Fish for pike is not necessarily pike: pike is prepared from sturgeon, burbot, pike perch, char, trout, ruff, other river fish (and not necessarily river ones), and most often from a mixture of different fish. Also crayfish are added to the pike.
Ingredients
Servings 4- 1 kg of fish (pike, pike perch, halibut, trout)
- 200 g lightly salted fish (halibut, trout)
- 1 bulb
- 1 tsp black pepper
- 1 small bunch of dill
- 2 tsp lemon juice
- 3-4 cucumbers
- 5-7 green onion shoots
- 1 st. l. mustard
- 2 l kvass
- salt and black pepper to taste
Cooking
Step 1
Fill the cleaned, gutted and cut into pieces fish with water, just to cover the fish. Add chopped onion, black peppercorns, dill stalks. Lightly salt and add lemon juice. Bring to a boil, skimming off the foam, and cook the fish over low heat for 30 minutes.
Step 2
Get the fish. Strain the broth into a clean container, taste and season with salt if needed. Place the broth at room temperature in the refrigerator until it becomes gelatinous.
Step 3
Cucumbers and salted fish cut into cubes, remove the stems from the dill. Finely chop the green onion and dill. Disassemble the boiled fish into pieces, carefully separating from the bones. Stir, season with salt and pepper, add mustard.
Step 4
Dilute the frozen fish broth with kvass and pour over the vegetable mixture.