Cabbage soup with fish heads
Description
The soup is simple and quick to prepare. Famous shchi (cabbage soup) with fish heads is mentioned by P. I. Melnikov in his novel "On the Mountains." In those times, shchi with fish heads were served exclusively in wealthy households, and in the Moscow tavern "Arsent'ich," this particular soup was the establishment's signature dish. When preparing fish-based shchi instead of meat-based, a special combination of fish was traditionally used—salted red fish (voguzhina and sturgeon) together with freshwater fish (perch, crucian carp, and ide). Different cooking methods were applied to the fish. Other methods of preparing fish shchi with different fish varieties result in a completely different taste, and thus did not become widespread. Preparation: Remove gills and eyes from fish heads, then cut each head into 4 pieces. Blanch the fish by immersing it in boiling water for several minutes, then rinse and place in a saucepan with 2 liters of cold water. Bring to a boil over high heat, then reduce heat and simmer for about 1 hour. Skim off any foam forming on the surface of the broth by adding a tablespoon of cold water. After an hour, use a skimmer to remove the fish heads from the broth, then separate the meat and cartilage. Return the cartilage to the broth and continue cooking until soft. Strain the broth to remove any small bones. One hour before the soup is ready, add sauerkraut, chopped carrots, parsley, and tomato paste to the broth. Just before finishing, season with salt and pepper, add flour, and stir well. Ladle the soup into bowls, placing a piece of fish head and cartilage in each. Sprinkle with fresh herbs and serve with sour cream. The soup is ready to serve.