Fresh cabbage and trout soup

Name: Fresh cabbage and trout soup
Ingredients: 2 l water; 1 tablespoon salt; 1 tip of a teaspoon of pepper; 2 medium trout (gutted); 500 g cabbage; 1 teaspoon salt; 1/4 teaspoon pepper

Fish - Fresh cabbage and trout soup by Silvia L. - Recipia

Fresh cabbage and trout soup simmers in the same pot, and the cabbage turns tender after 15 minutes. The fish goes into salted, peppered water first, then the cabbage cooks in its broth. I prefer to take the fish off the bones right on the plate. Prep: 15 minutes. Cook: 37 minutes. Rest: 0 minutes. Total time: 52 minutes. Serves: 4. About 130 kcal and 15 g of protein per serving.

Ingredients

2 l water
1 tablespoon salt
1 tip of a teaspoon of pepper
2 medium trout (gutted)
500 g cabbage
1 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Put 2 l of water, 1 tablespoon of salt and 1 tip of a teaspoon of pepper in a saucepan. Bring to a boil, about 10 minutes, until bubbling. 2. Add the gutted trout and cook for 12 minutes, until the flesh comes away from the bones easily. 3. Rinse the cabbage and chop it finely. Add it to the fish with 1 teaspoon of salt and 1/4 teaspoon of pepper, then stir. 4. Cook the soup for 15 minutes, until the cabbage is tender. Taste and adjust the salt and pepper if needed, then take the saucepan off the heat.

Notes

You can replace the trout with two medium carp; their flesh is firmer and works well in the same broth. Fish is the allergen to bear in mind, and I serve a slice of fresh bread alongside the soup. Cabbage leaves with thick ribs take longer to soften, so chop the ribs more finely than the rest of the leaf. Young cabbage may be ready before a tightly packed head of cabbage; check the texture towards the end of cooking. A large trout cooks more slowly than a small one, so leave it in the broth until the flesh comes away from the backbone easily. Foam may appear on the surface in the first few minutes; skim it off with a spoon for a clearer broth. The soup looks a little like a simple fish soup, with finely chopped cabbage instead of the usual vegetables. Store leftovers covered in the fridge for up to 3 days; reheat gently until hot, so the pieces of fish don't break apart too much.