Fish cabbage with cabbage

Cabbage soup is a national Russian dish, they add products that can be easily obtained. Vegetables grown in your garden and fish caught in the river are the main ingredients. However, now many housewives prefer to cook with sea fish or canned food, which does not spoil the taste of the soup.

Herbs are not suitable for soups, especially on fish stock . It is recommended to combine onions, garlic, black pepper, bay leaves, rosemary and thyme with fish. Red hot peppers, nutmegs and coriander are good, but they are rarely added to soups.

Cabbage soup is most often supplemented with black pepper, marjoram and paprika. You can add a little mixture of “Maggie” and basil. With the prepared first course, fresh chopped garlic or sliced ​​onions, as well as finely chopped dill, are served.

Russian cabbage soup is a traditional dish of Russian cuisine. A chowder is often prepared with meat, but it turns out high-calorie. It is better to cook fish cabbage from fresh cabbage , which are no less tasty and healthy. You can add to the dish fresh, canned and even fried fish. There are many recipes, because every housewife tries to cook the soup in her own way, adding her favorite ingredients.

Traditional fish soup recipe

The simplest and most popular recipe involves the use of only available products that are always at home. Of course, the main ingredient remains fish, most often they choose fillets of marine specimens.

So, what is required for fish soup:

  • fillet fillets – 600 g;
  • sauerkraut – 300 g;
  • one large carrot;
  • parsley root – 30 g;
  • onions – 2 pcs.;
  • butter – 50 g;
  • fish broth – 1.7 l;
  • tomato paste – 2-3 tbsp. l .;
  • flour – 3 tbsp. l;
  • greens;
  • bay leaves, salt and pepper – to taste.

Even a novice cook will cope with cooking, but first you need to cut the fish into fillets and cut into large pieces. They are poured with cold water, put on medium heat and cooked for 10 minutes. In the beginning, you need to salt, pepper and throw a couple of bay leaves in a pan with fish. While the fillet is boiled, you need to make a broth from the heads, tails and ridge. For this, the parts should be washed and cooked well for 20 minutes, after boiling it is imperative to remove the foam.

Wash and peel the vegetables. Chop the carrot or grate, finely chop the onion and parsley root with a knife. Heat the pan, melt the butter, put the chopped vegetables – pass over medium heat until golden brown. Add tomato paste, mix thoroughly and leave to simmer for 7-10 minutes.

Strain and mix both broths, put the fish fillet on a plate. In a boiling broth send roasting, sauerkraut, bring to a boil and reduce heat to a minimum. Heat for 15 minutes, at this time fry the flour in a pan. Check the cabbage soup from pink salmon and cabbage for salt and pepper, add spices if necessary, add flour and boil for another five minutes.

Cabbage soup on the fish broth is ready, but the fillet is added to them a few slices in each plate. Before serving, you can sprinkle with fresh herbs on top.

Calorie dishes
Dish Serving Size KBJU
Fish soup with fresh fish 100 g Calories – 39 kcal, proteins – 3.1 g, fats – 0.9 g, carbohydrates – 3.5 g
Cabbage soup with canned goods and fresh cabbage 100 g Calories – 47 kcal, proteins – 3 g, fats – 1.9 g, carbohydrates – 4.5 g
Diet soup with mushrooms 100 g Calories – 36 kcal, proteins – 2.8 g, fats – 1.9 g, carbohydrates – 1 g
Cabbage soup with canned goods and fresh cabbage

The first dish with sauerkraut has a sour taste that not everyone likes. Cabbage cabbage soup with fish turns out to be just as tasty and aromatic, cooking does not take much time, since canned food is used.


  • canned fish – 300 g;
  • white cabbage – 300 g;
  • onions – 1 pc.;
  • carrots – 1 pc.;
  • water – 2 l;
  • vegetable oil – 50 ml;
  • salt and pepper to taste.

In this option, it’s still easier, because you don’t have to cut the fish and cook the broth in advance. Fish cabbage soup with fresh cabbage begins to cook with the preparation of vegetables: wash and clean. Finely chop the onion with a knife, grate the carrots on a medium grater, chop the potatoes into large slices. Heat oil and fry the onion until golden brown, then add carrots and fry until soft, stirring. Cabbage can be cut with a knife or chopped with a vegetable cutter.

Drain the liquid from canned food and knead with a fork. Throw potatoes and cabbage into boiling water immediately, cook until soft. Next is the frying line – the fried onions and carrots are sent to the pan, after which canned food is added. Boil for no more than 10 minutes, then add salt and pepper. Cabbage soup from fish is ready, you can remove from the heat and serve with herbs.

Diet soup on fish stock with mushrooms

During the diet you can eat delicious, while not very high in calories. For cooking, you need a salmon fish broth, which is easy to prepare. It is enough to cut the fish into large pieces (or take the heads, tails), add water and cook in salted water for 15-20 minutes. Be sure to strain the broth so that there are no bones left in it.

The following ingredients will go to cabbage soup:

  • broth – 2.5 l;
  • fresh champignons – 1.2 kg;
  • sauerkraut with carrots or fresh – 500 g;
  • Crumpled tomatoes or tomato paste – 200 g;
  • salt and ground pepper.

Boil the broth, add sauerkraut with carrots to it and leave over medium heat for 10-15 minutes. Wash and peel the mushrooms, cut the leg, cut into slices. Warm the tomato paste in a pan and toss the champignons into it. If it is thick, then you can add a little water. Stew the mushrooms until soft, and then transfer the mixture to a pan with boiling fish broth.

Cook the cabbage soup for about 10 minutes, until all the ingredients are cooked. Try on salt and add if necessary. As a rule, the first with sauerkraut is already quite salty, you just have to pepper. If the dish was prepared with fresh, then you need to add about ½ tbsp. l salt. You can remove the soup from the fire and serve. The caloric content of different variants of cabbage is presented in the table. It is worth paying attention that in a plate usually 250-300 ml.

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