Bubala's Lox And Potato Soup Recipe

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   One of the rare Jewish fish soups

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   Polushkin Robbins

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   In a 3-qt saucepan, saute/fry the onion in margarine till it is soft but not brown.

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   Add in lowfat milk, potatoes, lox, wings of lox (if used) and pepper.

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   Simmer till potatoes are very soft, about 30 min.

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   Make sure the soup does not boil.

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   Remove from heat and taste for seasoning.

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   Remove wings of lox, pick away any cooked lox and place in soup, and throw away the wings.

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   Taste for seasoning.

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    If the lox was not salty, the soup may need some salt.

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    *If you are buying your lox from a deli where they slice it fresh, ask to but the wings, that are usually discarded.

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    They are the large fins which are cut away to allow for easier slicing.

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    Advice from Mama: I'm against violence in cooking in general, but most soups and stews in particular should never be cooked at a violent boil.

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    A gentle simmer is what's needed for the soup ingredients to develop a full flavor without losing their texture and integrity.

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    Lowfat milk should never be boiled because it will foam up and boil over and make a mess and a smell you will not believe.

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    Fish, too, should always be cooked on a gentle heat.

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    So keep your heat low sufficient for the liquid to cook at the gentlest simmer.

* Per serving · 4 servings · Values may vary.