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Catholic Recipe: Sturgeon with Sour Cream

    INGREDIENTS

  • 2-pound sturgeon
  • salt
  • 3 tablespoons butter
  • 2 carrots, sliced
  • 1 large onion, sliced
  • 2 cups water
  • 1 cup sour cream
  • 1 tablespoon flour
  • parsley

    • Details

  • Serves: 6
  • Prep Time: 1 1/2 hours
  • Difficulty: • • • •
  • Cost: n/a
  • For Ages: 15+
  • Origin: Poland

Also Called: Je-siotr z Kwasna Smietana

DIRECTIONS

Pour boiling water over sturgeon; skin; salt. Reserve 1 hour. Sauté in butter in saucepan. Add sliced vegetables, water. Cover. Simmer until tender. Add sour cream combined with flour. Sprinkle with parsley. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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