Ingredients with Measurements:
- 1 large carp (cleaned and cut into pieces)
- 1 head of cabbage (shredded)
- 1 onion (chopped)
- 2 cloves of garlic (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 tablespoon of olive oil
- 8 cups of water
- 1 bay leaf
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of chopped parsley
Special equipment needed:
- Large pot
- Ladle
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until fragrant.
3. Add the carp pieces and cook until browned on both sides.
4. Add the shredded cabbage, sliced carrots, and celery. Stir to combine.
5. Pour in the water and add the bay leaf, salt, and black pepper.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. Remove the bay leaf and discard.
8. Ladle the soup into bowls and sprinkle with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Carp can be substituted with any other firm white fish.
- Cabbage can be substituted with kale or collard greens.
- Carrots can be substituted with parsnips or turnips.
- Olive oil can be substituted with vegetable oil or butter.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use chicken or vegetable broth instead of water for added flavor.
- Add a can of diced tomatoes for a tangy twist.
Tips and tricks:
- Make sure to clean the carp thoroughly before cooking.
- Shred the cabbage thinly for faster cooking time.
- Use a slotted spoon to remove any impurities that rise to the surface of the soup.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Garnish the soup with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the soup with crusty bread or crackers for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Carp and cabbage soup is a traditional dish in Eastern European cuisine.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of earthiness from the cabbage.
Serving suggestions:
Serve the soup as a main course for a cozy winter meal.
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Region: Polish