Christmas fish soup
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ingredients
pcs fresh fish pcs sauerkraut pcs onion pcs tomato puree pcs ground red pepper pcs ground hot red pepper pcs fresh rosemary pcs plain flour pcs salt pcs ground black pepper pcs sour cream
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We only make this soup at Christmas, so we use the whole carp, fry the horseshoes and everything else goes into the soup, including the head.
1.
For the fish soup we use the leftovers from the carp, i.e. the head, the tail, the whole backbone and the ribs, but also pieces of meat. Of course we can also use the whole fish, e.g. trout, but carp or grass carp is better because it is fattier.
2.
Cook all the fish for about 30 minutes on a very low heat. Do not forget to salt. Strain the broth and pick the cooled fish off the bone. Set the meat aside.
3.
Fry the onion in the lard, add the sauerkraut, simmer briefly, dust with plain flour, stir for a while, then pour in the fish broth and simmer covered. When the cabbage is semi-soft, add the tomato puree, chopped thyme, ground pepper, red pepper, who likes it can also spicy paprika, or chopped hot pepper and cook covered until the cabbage is soft but not overcooked. Add the remaining fish stock or water and if necessary season with salt or ground white pepper and let it boil.
4.
Serve by pouring the fish soup into a plate, arrange the fish meat in the centre and top with a dollop of sour cream. Serve with bread. Enjoy!
