Sour cabbage soup with fish

Gut the fish, cut off the fins and head, and rinse well.

Place the heads and fins in a cheesecloth bag, put them in a deep pot, fill with cold water, and set on low heat.

Cook for 1.5–2 hours, then remove the heads and fins, and strain the broth.

Chop the sauerkraut and squeeze out the juice.

Place the prepared cabbage in a skillet heated with 30 g of melted butter, add some broth, and simmer for 2-2.5 hours.

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.

Add portioned fish and rinsed pearl barley to boiling broth, cook for about 25-30 minutes.

Then add the prepared cabbage with roots and onions, season with salt and pepper to taste, and cook for 20-25 minutes.

After that, add the roasted flour from a dry pan and cook the soup for another 5-10 minutes.

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.