Green cabbage soup with hake
8 servings
90 minutes
Green soup with hake is a dish that embodies the freshness of Russian cuisine. Its history traces back to traditional soups, but instead of the usual cabbage, sorrel reigns here, giving the soup a light sourness and a spring note. The tender hake fillet combined with potatoes and aromatic herbs creates a harmony of flavors – the tenderness of the fish, the richness of the broth, and the pleasant acidity of the greens. The dish is not only nutritious but also light, making it perfect for a summer table. It warms in winter and refreshes in summer, while serving it with half an egg makes it even more appetizing. Hake soup is a celebration of simple yet exquisite gastronomy that fills the home with comfort and warmth.
1
Prepare all the ingredients.
2
Fillet the hake. Set aside the skeleton for broth, and cut the fillet into small pieces. If the fish has eyes and gills, they should be removed to prevent bitterness in the broth.
- Hake: 1 kg
3
Chop one onion, a carrot, and celery coarsely.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
4
Pour cold water into the pot, add fish bones and vegetables. Bring to a boil.
- Water: 4 l
- Hake: 1 kg
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
5
Remove the formed foam and add bay leaf and allspice. Simmer on low heat for 1 hour. The gentler the boil, the clearer the broth will be.
- Bay leaf: 1 piece
- Allspice peas: 5 piece
6
Boil water in a saucepan, add eggs and cook for 11 minutes. Cool down.
- Chicken egg: 4 pieces
7
Peel the potatoes and cut them into strips.
- Potato: 700 g
8
Wash the sorrel, cut off the stems, and slice the leaves into strips. Finely chop the green onion and dill, setting some aside for serving.
- Sorrel: 300 g
- Green onions: 100 g
- Dill: 40 g
9
Strain the prepared broth, bring to a boil and salt. Add potatoes and cook for 5 minutes.
- Water: 4 l
- Potato: 700 g
- Salt: to taste
10
Then add the hake and cook for another 2-3 minutes.
- Hake: 1 kg
11
At the end, add sorrel and chopped herbs and boil for 1 minute.
- Sorrel: 300 g
- Green onions: 100 g
- Dill: 40 g
12
Serve green soup with hake and half an egg. Garnish with greens.
- Chicken egg: 4 pieces
- Dill: 40 g