Russian Fish and Greens
- 700 grams Game fish (such as sturgeon, salmon or trout)
- 150 grams baby Spinach
- 100 grams Sorrel
- 120 grams small Stinging nettle
- 100 grams fresh Horseradish
- 4 hard-boiled eggs
- 1 onion
- 2 bunches Chives
- 1 bunch scallions
- 1 bunch Dill
- 1 lemon
- 4 small Cucumber
- 400 milliliters Apple brottrunk
- 300 milliliters Apple brottrunk
- 1 pinch sugar
- Ice cubes
Boil fish in salted water until firm, drain and let cool. Clean fish, bone and cut into thin slices with a sharp knife.
Rinse spinach, trim and place in a pan. Add a little water and cook spinach over low heat, then puree. Rinse sorrel and nettle, shake dry and mince. Peel and grate horseradish. Peel eggs and onion. Rinse and trim scallions and chives. Rinse cucumber and chop eggs, onion, scallions and cucumber. Mix all ingredients together.
Combine vegetable mixture with hot brottrunk. Season with salt, pepper and sugar.
For each serving, put an ice cube at the bottom of a bowl, ladle hot vegetable mixture over ice cube and top with slices of fish. Garnish with dill and lemon slice and serve.
The ice is during the meal used the temperature of the food to minimize. Because the flavor of this soup is only well cooled to advantage!