Cut the carrot, a piece of celery into sticks and lightly sauté in butter or light butter. Add the sauerkraut. Pour the clear soup. Season with hot and mild paprika powder.
Simmer for 15 minutes at low temperature with the lid closed. Pour the whipped cream.
Clean the fish and put it into the hot cabbage in pieces or slices. Cover and cook for about 8-10 minutes without adding heat.
Serve with: potatoes