Sauerkraut soup with head
6 servings
240 minutes
Cabbage soup with fish head is a traditional dish of Russian cuisine that dates back centuries. This hearty soup features the distinct sour taste of cabbage, rich fish broth, and the aroma of spicy roots. The fish head adds a unique texture – the cartilage becomes soft and tender while the meat melts in your mouth. The soup warms you up, fills you up, and pairs well with rye bread. The sour cabbage gives it a special zest enhanced by tomato puree and spices. This dish is often prepared in cold weather when something warming and nourishing is desired. Today, cabbage soup with fish head is rare but carries the flavor of ancient Russian traditions filled with respect for ingredients and the skill to extract maximum aroma from simple components.
1
Cut the sturgeon head into pieces, remove the gills, rinse, blanch by immersing in hot water for 1-2 minutes, rinse again, place in a pot, cover with water, and simmer on low heat for 3-4 hours.
- Head of sturgeon fish: 1 kg
- Water: 3 l
2
After an hour of boiling, it is recommended to remove the head with a slotted spoon onto a plate and strain the broth to remove small bones. Separate the meat and cartilage from the head; the latter should be returned to the broth to cook.
- Head of sturgeon fish: 1 kg
3
An hour before the end of cooking the broth, add stewed sauerkraut and sautéed vegetables with tomato.
- Sauerkraut: 500 g
- Roots: to taste
- Tomato puree: 2 tablespoons
4
Before finishing the cooking, add salt, pepper, bay leaf, and season with flour.
- Wheat flour: 1 tablespoon