Potato soup with head
8 servings
60 minutes
Potato soup with fish head is a fragrant dish of Russian cuisine, filled with depth of flavor and richness of traditions. Its roots go back to ancient recipes when all parts of the fish were used to create nutritious and hearty soups. The fish head from sturgeon gives the broth a velvety texture and a delicate, rich taste. Fried roots and onions add sweet and spicy notes, while potatoes make the soup filling. Bay leaves and spices reveal subtle aromas, and fresh dill and parsley add freshness. This soup perfectly warms on cool days and pairs wonderfully with rustic bread. Served with greens, it pleases the eye and provides a sense of home comfort.
1
Boil the head just like for cabbage soup.
- Head of sturgeon fish: 1 kg
2
Cut the cleaned roots and onion into slices and fry in oil. Dice the potatoes, add them to the strained boiling broth, add the fried roots, salt, pepper, bay leaf, and cook for 25-30 minutes.
- Roots: 100 g
- Onion: 100 g
- Potato: 800 g
- Salt: to taste
- Bay leaf: to taste
3
Before serving, the soup is sprinkled with dill or parsley.
- Dill: to taste
- Parsley: to taste