Catholic Recipe: Fish Soup I
INGREDIENTS
- 4 cups boiling water
- 2 stalks celery, chopped coarse
- 2 bouillon cubes
- 2 onions
- salt, pepper
- parsley
- 1 pound carp
- 1 pound mackerel
Fish Balls:
- 1 onion, grated
- 2 egg yolks
- 1 tablespoon butter
- 2 tablespoons bread crumbs
- 2 egg whites, stiffly beaten
Details
Serves: 4-6
Prep Time: 2 hours
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: Poland
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Also Called: Zupa Rybna
DIRECTIONS
Add celery to boiling water in deep saucepan. Add bouillon cubes, 2 onions, and seasonings, simmer 20 minutes. Add carp, mackerel. Simmer 25 minutes. Strain. Reserve fish; return stock to saucepan.
Chop cooked fish. Add grated onion. Mix egg yolk with butter; add to fish. Add bread crumbs. Fold in stiffly-beaten egg whites. Shape into round balls.
Drop fish balls into boiling stock. Cook until fish balls float to surface. Serve at once. Yield, 4-6 servings.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Tue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
Today St. Albert Chmielowski (1845-1916) is commemorated in Poland. He was born in Igolomia near Kraków as the eldest of four children in a wealthy family, he was christened Adam. During the 1864 revolt against Czar Alexander III, Adam’s wounds forced the amputation of his left leg. His great talent for…
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