Home > Worldwide Recipes > Russia > Classic Recipes > Sturgeon Soup With Champagne
Sup Iz Osetriny S Shampanskim
Sturgeon Soup With Champagne
Sup Iz Osetriny S Shampanskim
This soup, a favourite of the Empress Catherine the Great, is very elegant - and very expensive. In old Russia a whole fillet of sturgeon was placed in each soup bowl and the broth poured over. The diners sipped the broth and then attacked the fish with knife and fork. The method presented here is more streamlined - and more economical.
Ingredients
1 ¼ pints (750 ml) fish stock
½ pint (300 ml) dry champagne
1 lb (450 g) fresh sturgeon, trimmed and cut into cubes
lemon slices
chopped spring onion
Details
Serves: 4
Method
Place the fish stock and the cubed sturgeon in a stockpot and bring to the boil. Simmer gently for about 10 minutes until the fish is cooked through.
Pour the champagne into the fish soup and just barely heat through. Ladle the soup into individual bowls and garnish each with some thinly sliced lemon and chopped spring onion.
Related food category:
