Sauerkraut Soup with Fish and Peppers

Peel the onions and cut them into thin longitudinal strips. Clean the fennel, rinse and cut into strips. Rinse the bell bell pepper, quarter it, remove the seeds and cut diagonally into strips.

Saute the onions and fennel in the butter or light butter until translucent. Add the bell pepper strips and the chopped sauerkraut and also stir-fry.

Add clear soup, wine and bay leaves and season with salt and pepper. Cook the vegetables for half an hour at low temperature with the lid closed.

Rinse the parsley and shake it dry. Pluck the leaves from the stalks. Rinse the fish briefly, cut into bite-sized pieces, season with salt and juice of one lemon.

Add the parsley and fish to the soup and gently fold in. The soup still 5 min. pull, do not make.

Season the soup again with salt and freshly ground pepper to taste and serve hot.

Related Recipes:

Fennel Fish SoupA delicious fish recipe for any occasion! For the fish stock, rinse the bones under cold water, add to the... Asparagus Fennel Salad with Crab TailsFor the asparagus-fennel salad with crab tails, peel the asparagus and cut the ends into small pieces. For the... Conchiglie with Trout and FennelSimply irresistible: Combined with aniseed schnapps, fennel and trout fillet, simple pasta becomes a refined... Green Risotto with Celery, Fennel and ZucchiniFor green risotto with celery, fennel and zucchini, first peel and finely dice the shallots. Wash and clean... Red Fish SoupFor the family: wholefood recipe You can often get leftover fish for free at fish stores (order a day in... Dorade with Porcini Mushrooms and ChanterellesA delicious mushroom dish for any occasion! 1. for the leaf salad of the arugula clean, rinse and drain well... Turbot with Asparagus Spears in Fennel OilLeaf salad and garden herbs dominate in this fine dish: The asparagus spears are flavored with fennel herb... Fish Aspic with Fennel and SaffronCut the fish fillets into coarse cubes. Bring the fish stock to the boil and season with saffron, star anise... Stuffed Zucchini Cutlet with Potato Salad and Curd Yogurt CreamClean the potatoes, make, remove the skin and cool a little bit, cut into thin slices and put in a large... Stuffed Leg of Lamb with Mustard Crust1. for the filling, cut white bread with crust into pieces. Cut shallots lengthwise into slices. Chop 2 cloves...