Sour Cabbage Soup with Fish
Soups • Russian
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Fish 30 oz
- Sauerkraut 20 oz
- Turnips 2 pieces
- Parsley 1 piece
- Onion 1 head
- Pearl barley 3 tablespoons
- Clarified Butter 0 oz
- Garlic 4 cloves
- Bay leaf 2 pieces
- Butter to taste
- Parsley to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Gut the fish, cut off the fins and heads, and rinse well.
Step 2
Place the heads and fins in a cheesecloth bag, put it in a deep pot, cover with cold water, and set on low heat.
Step 3
Cook for 1.5 to 2 hours, then remove the heads and fins, and strain the broth.
Step 4
Chop the sauerkraut and squeeze out the juice.
Step 5
Place the prepared sauerkraut in a saucepan heated with clarified butter (30 g), add a little broth, and simmer for 2 to 2.5 hours.
Step 6
Peel, wash, and slice the parsley root and onion, sauté them in the remaining butter. Add to the sauerkraut 10 to 15 minutes before it is ready.
Step 7
In the boiling broth, add the fish cut into portion-sized pieces and the rinsed pearl barley, and cook for about 25 to 30 minutes.
Step 8
Then add the prepared sauerkraut with the roots and onion, season with salt and pepper to taste, and cook for another 20 to 25 minutes.
Step 9
After that, add the flour sautéed in a dry pan and cook the soup for another 5 to 10 minutes.
Step 10
In bowls, place a piece of fish, pour the soup over it, add a piece of butter, and sprinkle with peeled and finely chopped (or crushed with salt) garlic and chopped parsley.
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