Sour Soup with Fish and Sauerkraut Liquid

Sour Soup with Fish and Sauerkraut Liquid Recipe from Romania - Ingredients and Instructions

Region / culture: Romania | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sour Soup with Fish and Sauerkraut Liquid is a traditional Eastern European dish that is both flavorful and comforting. This soup is a perfect blend of tangy sauerkraut juice, fresh vegetables, and tender fish, creating a unique and delicious flavor profile.

History

This recipe has been passed down through generations in Eastern European countries such as Poland, Hungary, and Romania. It is a popular dish during the winter months when fresh fish and sauerkraut are readily available. The sour taste of the sauerkraut juice adds a refreshing twist to the soup, making it a favorite among many households.

Ingredients

1 lb (500 g) of fish
0.5 qt (0.5 liter) of water
sauerkraut juice
1 carrot
1 parsley root
1 onion
lovage
salt

How to prepare

Boil the vegetables.
Once the vegetables are almost done, add the sauerkraut juice.
Adjust the taste by adding more water or sauerkraut juice.
After it comes to a boil, remove any foam and add the fish, cut into pieces. Let it boil slowly for 25 – 30 minutes.
Add lovage.

Variations

Add smoked sausage or bacon for a richer flavor.
Use chicken or vegetable broth instead of water for a different taste.
Add mushrooms or bell peppers for extra texture and flavor.

Cooking Tips & Tricks

Be sure to adjust the amount of sauerkraut juice to your taste preference. Some may prefer a more tangy soup, while others may prefer a milder flavor.

- Use fresh fish for the best results. You can use any type of white fish such as cod, haddock, or tilapia.

- Adding lovage at the end of cooking enhances the flavor of the soup. If you can't find lovage, you can substitute it with parsley or dill.

Serving Suggestions

Serve the soup hot with a dollop of sour cream and a sprinkle of fresh dill on top. Enjoy with crusty bread or boiled potatoes on the side.

Cooking Techniques

Boil the vegetables until they are tender before adding the sauerkraut juice and fish. This ensures that all the flavors are well incorporated into the soup.

Ingredient Substitutions

If you can't find sauerkraut juice, you can use a combination of vinegar and water to achieve a similar tangy flavor.

Make Ahead Tips

You can prepare the soup ahead of time and reheat it before serving. The flavors will develop even more if left to sit overnight.

Presentation Ideas

Serve the soup in a rustic bowl with a sprig of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 2g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

This soup is rich in Vitamin C, Vitamin A, and potassium from the vegetables and sauerkraut juice.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies.

Summary

Sour Soup with Fish and Sauerkraut Liquid is a nutritious and low-calorie dish that is high in protein and vitamins. It is a healthy option for those looking to incorporate more fish and vegetables into their diet.

Summary

Sour Soup with Fish and Sauerkraut Liquid is a delicious and nutritious dish that is perfect for a cozy night in. With its tangy flavor and hearty ingredients, this soup is sure to become a favorite in your household. Enjoy the unique taste of this traditional Eastern European recipe!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Sour Soup with Fish and Sauerkraut Liquid. It was a rainy day, and I had decided to spend some time going through the old recipe box that had been passed down to me from my own grandmother. As I sifted through the yellowed index cards and tattered scraps of paper, one particular recipe caught my eye.

The handwriting was delicate and faded, but the words were clear: "Sour Soup with Fish and Sauerkraut Liquid." I had never heard of such a dish before, but something about it intrigued me. I could almost taste the tangy broth and tender chunks of fish swimming in the savory liquid. I knew I had to try making it.

I flipped the card over, hoping to find some clues as to where the recipe had come from. There, in the corner, was a date: 1965. It must have been a recipe that my grandmother had acquired during her travels, or perhaps from a friend or neighbor. I felt a wave of nostalgia as I imagined her standing in her own kitchen, carefully following the instructions and creating a delicious meal for her family.

I decided then and there that I would honor my grandmother's memory by recreating this recipe for Sour Soup with Fish and Sauerkraut Liquid. I gathered the ingredients - fresh fish, sauerkraut, onions, garlic, and a handful of fragrant herbs and spices - and set to work in my own kitchen.

The process was laborious, but I found that I enjoyed every moment of it. Chopping the vegetables, sautéing the onions and garlic, simmering the sauerkraut in its own briny liquid - each step brought me closer to unlocking the secrets of this mysterious dish. I could almost hear my grandmother's voice guiding me through the recipe, her gentle encouragement spurring me on.

Finally, the time came to add the fish. I carefully placed the fillets in the bubbling broth, watching as they cooked to perfection. The aroma that filled my kitchen was intoxicating - a heady mix of herbs, spices, and the tangy scent of sauerkraut. I couldn't wait to taste the finished dish.

When the soup was ready, I ladled out a steaming bowlful and took my first tentative sip. The flavors exploded on my tongue - salty, sour, and deeply savory all at once. The fish was tender and flaky, the sauerkraut adding a delightful crunch. I closed my eyes and savored each spoonful, feeling a deep sense of connection to my grandmother and the generations of women who had come before me.

As I continued to cook the Sour Soup with Fish and Sauerkraut Liquid, I found that each batch tasted better than the last. I experimented with different herbs and spices, adjusting the proportions to suit my own tastes. I shared the recipe with friends and family, who were equally enthralled by its unique flavor profile.

Over time, the Sour Soup with Fish and Sauerkraut Liquid became a staple in my kitchen - a dish that I would make on rainy days, when I craved comfort and nostalgia. It reminded me of my grandmother and the love she poured into each meal she created. I could almost see her smiling down at me as I stirred the pot, her spirit guiding me through each step of the recipe.

Now, as I pass the recipe on to you, my dear grandchild, I hope that you will feel the same sense of wonder and connection that I did when I first discovered this culinary gem. May you cook it with love and share it with those you hold dear, keeping alive the tradition that has been passed down through the generations. And may the Sour Soup with Fish and Sauerkraut Liquid always bring you comfort, joy, and a taste of the past.