Sturgeon soup

Sturgeon soup from Savolax

  • 1 kg sturgeon meat
  • 5 onions
  • 50 g butter or oil
  • 1 tbsp wheat flour
  • ¾ l fish bouillon
  • 2 tbsp lobster broth
  • 3 tbsp tomato sauce
  • 10 allspice
  • Cayenne pepper to taste
  • 250 g chopped mushrooms
  • 1 chopped cucamber pickles
  • 6 stonefree olives
  • Dill and parsley
  • Lemon

Cut the onions into pieces and saute in butter until golden. Add the flour, fish bouillon, lobster broth, pepper and mushrooms and let boil for about ½ hour. Cut the sturgeon into fingersized pieces. Bring the sturgeon pieces into the soup and let it simmer about 6 min. Finally add dill and parsley and heat. Add lemonpieces in the soup short before serving.

If the soup is too sour, add some sugar. If it is too thick, add some water or fish bouillon.