Green Cabbage Soup with Hake

Ingredients

• Hake 0 lbs
• Sorrel 10 oz
• Potato 25 oz
• Onion 1 head
• Celery stalk 1 piece
• Carrot 1 piece
• Allspice berries 5 pieces
• Bay leaf 1 piece
• Chicken Egg 4 pieces
• Dill 0 oz
• Scallions 5 oz
• Water 5 qt
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Fillet the hake. Set aside the skeleton for the broth and cut the fillet into small pieces. If the fish has eyes and gills, they should be removed to prevent the broth from becoming bitter.

Step 3

Chop one onion, a carrot, and celery into large pieces.

Step 4

Pour cold water into a pot, add fish bones and vegetables. Bring to a boil.

Step 5

Remove the foam that forms and add the bay leaf and allspice. Simmer on low heat for 1 hour. The gentler the boil, the clearer the broth will be.

Step 6

In a saucepan, bring water to a boil, add the eggs, and cook for 11 minutes. Cool them down.

Step 7

Peel the potatoes and cut them into sticks.

Step 8

Wash the sorrel, trim the stems, and slice the leaves into strips. Finely chop the green onions and dill, setting aside a little for garnish.

Step 9

Strain the prepared broth, bring it to a boil, and season with salt. Add the potatoes and cook for 5 minutes.

Step 10

Next, add the hake and cook for another 2–3 minutes.

Step 11

Finally, add the sorrel and chopped herbs, and cook for 1 minute.

Step 12

Serve the green soup with hake and half a boiled egg. Garnish with herbs.