Cabbage Soup with Fish Heads
⏳ Time
4 hours
🥕 Ingredients
8
🍽️ Servings
6
Description
Cabbage Soup with Fish Heads
Ingredients
- Fillet of Sturgeon - 2 lbs
- Onion - 1 piece
- Sauerkraut - 17.6 oz
- Root Vegetables - to taste
- Tomato Puree - 2 tablespoons
- Wheat Flour - 1 tablespoon
- Water - 3 qt
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Cut the sturgeon fish heads into pieces, remove the gills, rinse, and blanch by immersing in hot water for 1-2 minutes, then rinse again. Place in a pot, cover with water, and simmer on low heat for 3-4 hours.
Step 2
After one hour of cooking, it is recommended to remove the fish heads with a slotted spoon onto a plate and strain the broth to remove any small bones. Separate the meat from the cartilage; return the cartilage to the broth to continue cooking.
Step 3
One hour before the end of cooking the cartilage, add the stewed sauerkraut and sautéed root vegetables with tomato to the broth.
Step 4
Before finishing cooking, add salt, pepper, bay leaf, and thicken with flour.
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