Fish soup

Fish Soup with Cabbage Juice - A Delicacy at Home

Who doesn't love a warm, aromatic soup full of nutrients and with an unmistakable taste? Fish soup with cabbage juice is a traditional dish that combines the richness of the sea with the freshness of vegetables. A recipe that, although simple, will take you on an unforgettable culinary journey. So, gather your ingredients and let's start cooking!

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 4-6

Necessary ingredients:
- 500 g fish (preferably 2 tails and 2 heads of carp)
- 1 large onion
- 1 carrot
- 1 parsnip root
- 1 parsley root
- 1 bell pepper or capia
- 1 small celery or half of a larger celery
- 1/2 liter of cabbage juice
- 2 tablespoons of rice
- 3 ripe tomatoes
- Fresh lovage (to taste)
- Salt, to taste

1. Preparing the vegetables:
The first step is to take care of the vegetables. Wash them well under cold running water. Chop the onion, carrot, parsnip, parsley, pepper, and celery into small cubes or use a blender to chop them. This step will not only speed up the cooking process but will also allow the vegetables to release their flavors more easily into the soup.

2. Boiling the vegetables:
Put the chopped vegetables in a large pot with water (about 1.5 liters) and let them boil over medium heat. When the water starts to boil, reduce the heat and let them soften for about 15-20 minutes. This process will create the savory base of your soup.

3. Adding the rice:
After the vegetables are boiled, add the rice. This will slightly thicken the soup and add a pleasant texture. Let it boil for another 10 minutes.

4. Preparing the tomatoes:
In the meantime, prepare the tomatoes. Peel them (you can do this easily by dipping them in boiling water for a few seconds) and chop them into small cubes or blend them to make a puree. Add the tomatoes to the pot and mix well.

5. Adding the cabbage juice:
Now it's time to add the cabbage juice. It's essential to dose it carefully; if it's too sour or salty, you can adjust the amount. Ideally, start with 250 ml and add gradually, tasting along the way.

6. Cooking the fish:
When all the ingredients are well integrated, add the fish. Here, it’s important to remove the triangular bone from the fish head, as it has a bitter taste. Let the soup simmer for 15-20 minutes until the fish is cooked and flakes easily from the bones.

7. Finalizing the soup:
Before turning off the heat, add chopped fresh lovage, which will provide a fresh aroma and a unique taste. Taste the soup and adjust the salt to your liking.

Serving suggestions:
Fish soup is served hot, ideally alongside a slice of fresh bread or polenta. A squeeze of lemon can enhance the flavors and add a pleasant contrast.

Variations and tips:
- You can experiment with other types of fish, such as trout or salmon, for a different flavor.
- If you prefer a spicier soup, add a few slices of chili pepper.
- This soup keeps well in the refrigerator and is even tastier the next day when the flavors have melded.

Nutritional benefits:
Fish soup is an excellent source of protein, omega-3 fatty acids, vitamins, and minerals. Fresh vegetables add fiber and antioxidants, contributing to a balanced diet.

Frequently asked questions:
1. Can I use frozen fish?
Yes, but make sure it is well thawed and drained before adding it to the soup.

2. Is cabbage juice mandatory?
No, but it adds a unique flavor. You can use water or fish broth if you prefer a milder version.

3. Can I add other vegetables?
Sure! Potatoes, zucchini, or even green beans can be a great addition.

So, you have all the tools needed to prepare a delicious fish soup with cabbage juice. Start cooking and enjoy every bite of this comforting soup!