Sour fish

Directions

1. If dried mushrooms are used, it is necessary to soak them beforehand to soften them, and then add them to the dish along with the water they were soaked in. ⏱ ≈ 30 min
2. Wash the meat, rinse it, and then place it in a pot with a bay leaf, thyme, and mushrooms. ≈ 2 min
3. Add water to cover the ingredients. ≈ 3 min
4. Bring to a simmer over medium heat until the meat is tender. ⏱ ≈ 10 min
5. Add some raw cabbage. ≈ 3 min
6. Since the broth needs to be clearly acidic, it is possible to add vinegar now to achieve the desired flavor. ⏱ ≈ 10 min
7. Attention! ≈ 3 min
8. Both sauerkraut and vinegar contain salt. ≈ 3 min
9. A well-prepared soup should not require additional seasoning with salt. ≈ 2 min
10. The stew should be simmered over low heat until the cabbage is tender, then add the garlic towards the end of the cooking process. ⏱ ≈ 40 min
11. Preparation: Place a portion of meat from the soup in the bowl, add a cooked potato and a spoonful of dressing. ≈ 3 min
12. The remaining fish heads after processing, typically those of carp (which can be replaced with fish body parts), as well as the internal organs (the liver), must be carefully washed. ≈ 3 min
13. Boil the sauerkraut with its juice (the more acidic the juice, the better), dried or fresh mushrooms, and Herbes de Provence, until the sauerkraut begins to soften. ⏱ ≈ 10 min
14. In the cabbage soup, add the offal and fish heads, or pieces of fish bodies. ≈ 3 min
15. Let it simmer for about 20 minutes, then remove the heads (but the body parts or offal can remain). ⏱ 20 min
16. Add 2 cloves of Allium sativum (garlic) towards the end of the cooking process. ≈ 3 min
17. In a pot, bring the beans to a boil. ⏱ ≈ 10 min
18. Serve everything on the same dish. ≈ 2 min