Sour cabbage soup with fish
4 servings
45 minutes
The recipe is taken from the book "Ural cuisine.
1
Gut the fish, cut off the fins and head, and rinse well.
- Fish: 800 g
2
Place the heads and fins in a cheesecloth bag, put them in a deep pot, fill with cold water, and set on low heat.
- Fish: 800 g
3
Cook for 1.5–2 hours, then remove the heads and fins, and strain the broth.
4
Chop the sauerkraut and squeeze out the juice.
- Sauerkraut: 600 g
5
Place the prepared cabbage in a skillet heated with 30 g of melted butter, add some broth, and simmer for 2-2.5 hours.
- Sauerkraut: 600 g
- Melted butter: 50 g
6
Clean and wash the parsley root and onion, slice them, sauté with the remaining oil. Add to the cabbage 10-15 minutes before it's done.
- Parsley root: 1 piece
- Onion: 1 head
- Melted butter: 50 g
7
Add portioned fish and rinsed pearl barley to boiling broth, cook for about 25-30 minutes.
- Fish: 800 g
- Pearl barley: 3 tablespoons
8
Then add the prepared cabbage with roots and onions, season with salt and pepper to taste, and cook for 20-25 minutes.
- Sauerkraut: 600 g
- Parsley root: 1 piece
- Onion: 1 head
- Ground black pepper: to taste
- Salt: to taste
9
After that, add the roasted flour from a dry pan and cook the soup for another 5-10 minutes.
- Bay leaf: 2 pieces
10
Place a piece of meat in the plate, pour over the broth, add a piece of butter, add peeled and finely chopped (or crushed with salt) garlic, and sprinkle with chopped parsley.
- Fish: 800 g
- Butter: to taste
- Garlic: 4 cloves
- Parsley: to taste