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Ingredients
Cabbage Soup with Carp Dumplings
- For the dumplings
- 200 grams Carp
- 1 egg white
- 150 milliliters Whipped cream
- salt
- Lemon peel
- freshly ground peppers
- Nutmeg
- For the soup
- 400 grams Napa cabbage (or other cabbage variety)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 100 milliliters dry white wine
- 600 milliliters Fish broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- marjoram (for garnish)
For the dumplings: Cut carp fillets into cubes and freeze for about 10 minutes. Then mix with egg white, a little of the cream and salt in a food processor. With food processor running, add as much cream as needed to form a smooth moldable mixture. If desired, scrape through a sieve. Season with salt, lemon zest, pepper and nutmeg. Form little dumplings and refrigerate.
For the soup: Rinse the cabbage, trim and cut into strips. Peel the shallot and garlic and finely dice both. Sauté shallot and garlic with the cabbage until translucent in a pot with butter. Add wine to deglaze, let boil and pour in the broth. Simmer about 10 minutes.
Meanwhile, simmer dumplings in slightly salted water for about 5 minutes until firm.
Whip cream until stiff and stir into the soup. Season with salt and pepper and divide among soup bowls. Lift the dumplings from the water, drain, and put on the soup. Season again with pepper and serve garnished with marjoram.
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |