John Myers
Pointed Cabbage Soup with Bacon and Cichlid
The perfect pointed cabbage soup with bacon and cichlid recipe with a picture and simple step-by-step instructions.
- 800 g Cabbage
- 3 Pc. Shallots
- 1 Pc. Clove of garlic
- 200 g Floury potatoes
- 5 tbsp Oil
- 125 g Bacon rind
- 1 tsp Caraway seeds
- 1 l Vegetable stock
- 200 ml Whipped cream
- 250 g Perch
- 50 g Streaky bacon
- 2,5 tbsp Aquavit line
- Clean the pointed cabbage and remove the stalk. Cut the cabbage into 1 cm thick strips. Cover and set aside about 100 g of cabbage strips. Finely dice shallots, finely chop garlic. Dice the potatoes.
- Heat 5 tablespoons of oil in a saucepan. Fry the bacon rind in it for about 3 minutes and lift it out. Steam the shallots until translucent, fry the garlic and caraway seeds briefly.
- Mix in the pointed cabbage and potatoes. Add the rind and stock, cover and bring to the boil over a mild heat for 20 minutes.
- Remove the rind from the soup. Puree the soup and pass through a fine sieve. Bring the soup to the boil and keep warm. Whip the cream until stiff and chill.
- Debone the perch and cut into 5 equal pieces. Finely dice the bacon.
- Heat 1.5 tablespoons of oil in a non-stick pan, fry the cabbage that was set aside in it for approx. 3-4 minutes, season with salt and pepper, remove.
- 1 tablespoons of oil and the bacon in the pan, fry the bacon until crispy and lift out. Add the rest of the oil to the pan and fry the perch in it over high heat for 1 minute on each side.
- Stir aquavit into the soup, add seasoning if necessary. Puree the cream into the soup with a cutting stick. Serve with pointed cabbage, bacon and perch.
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