Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 small head of cabbage, shredded
- 4 cups of chicken or vegetable broth
- 2 cups of water
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of caraway seeds
- 1 pound of herring fillets, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the shredded cabbage and cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and water, then add the bay leaf, dried thyme, paprika, and caraway seeds.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Add the herring fillets to the pot and cook for another 5 minutes, or until the fish is cooked through.
7. Season the soup with salt and pepper to taste.
8. Remove the bay leaf and discard.
9. Ladle the soup into bowls and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 14g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of fish instead of herring, such as salmon or cod.
- If you don't have caraway seeds, you can use fennel seeds instead.
- You can use beef or pork broth instead of chicken or vegetable broth.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use sauerkraut instead of fresh cabbage for a tangier flavor.
- Add a dollop of sour cream to each bowl of soup before serving.
Tips and tricks:
- Be sure to cut the herring fillets into bite-sized pieces so they cook evenly.
- If you're using sauerkraut, rinse it well before adding it to the soup to remove excess salt.
- This soup tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Sprinkle each bowl of soup with a pinch of smoked paprika for added flavor.
Pairings:
Serve this soup with crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Crusty bread or rolls
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the fish until it is fully cooked through to avoid any foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Herring and cabbage soup is a traditional dish in many Eastern European countries, including Poland, Russia, and Lithuania.
Flavor profiles:
This soup has a savory and slightly tangy flavor from the combination of cabbage, herring, and caraway seeds.
Serving suggestions:
Serve this soup as a main course for a cozy winter dinner.
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Region: German