Making fish soup with cabbage is quick and easy. You can take any fish. I had mackerel, it is good because it is moderately fat. It also makes a good, transparent broth. Instead of millet, you can take rice or even cook soup without cereals. A fragrant, transparent and tasty soup will appeal to all fish soup lovers.
Purpose: For lunch / Inexpensive
Main Ingredient: Fish & Seafood / Vegetables / Cabbage
Dish: Soups / Ear
- Mackerel - 1 Piece
- White cabbage - 200 Grams
- Potatoes - 2 Pieces
- Carrots - 1 Piece
- Onion - 1 Piece
- Sunflower oil - 30 Milliliters
- Millet - 2-3 st. spoons
- Salt - To taste
- Ground black pepper - To taste
- Bay leaf - 1 piece
- Greens - 10 grams (dill, parsley)
How to cook "Fish soup with cabbage"
Prepare the ingredients for making the soup.
Peel the fish, gut, cut off the head and wash well inside and out. Place in a saucepan, cover with water and place on the stove.
Bring to a boil, reduce heat and remove foam. Cook on the lowest heat until the fish is cooked. This will take 30-35 minutes.
Then remove the boiled fish from the pan.
Strain the broth, add chopped potatoes to it. Start cooking the soup.
Chop carrots and onions and place in a skillet with sunflower oil.
Place the vegetables in a skillet without frying too much.
Add carrots and onions to the soup.
Chop the cabbage and place in a saucepan.
After 15 minutes add millet, which should be pre-washed. Season the soup with salt and pepper, add the bay leaf.
Cook the soup until all ingredients are cooked through. Chop the greens and put them in the prepared fish soup.
Add boiled fish to the pot.
Fish soup with cabbage is ready. Serve first at lunch.