The recipe for Rakhmanov’s cabbage soup from fish and sorrel was named to Volgograd residents

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This dish appeared in the 19th century and is named after the famous gourmet and gastronome Mikhail Fedorovich Rakhmanov. The Tambov landowner became famous for his gastronomic oddities and wastefulness. So, he is credited with the authorship of fish soup with greens.

For the dish you need half a kilogram of fish, several sprigs of sorrel, 2 pcs. onions, a couple of medium carrots, 4 potatoes, 4 liters of water, salt, allspice, bay leaf and sour cream.

Put the peeled and washed fish in a saucepan with 1 onion, 1 carrot, pepper and bay leaf. Cook the broth, take out the vegetables. Strain the broth.

Finely chop the second onion and carrot, sauté. Add potatoes cut into cubes to the boiling broth, after a few minutes we start the browned vegetables. Cook the soup until the potatoes are ready. Then add chopped sorrel and cook for another 5 minutes. Finally, add allspice and bay leaves. We insist for half an hour. Serve with sour cream.

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