Home › The World's Kitchen › Valank Tsorbassi, Odessa

Valank Tsorbassi, Odessa

Place in a saucepan two pounds fresh whitefish, bones or heads of same, with a sliced each carrot and onion, two sliced branches celery, two branches parsley, a branch chervil, sprig thyme, bay leaf, clove and bean crushed garlic. Moisten with three quarts water and half gill white wine. Season with a teaspoon salt, half teaspoon paprika, let boil for fifty minutes, strain the broth through a cheesecloth into another saucepan, add three ounces raw rice and let boil for thirty-five minutes. Shell a half pint cooked shrimps, cut them into three pieces each, add to the soup, boil for five minutes, pour into a tureen and serve.