Vegetable Soup with Carrot Fish

For the vegetable soup with carrot fish, heat the fat to medium-hot and fry the onion in small cubes. Cut the largest carrot into slices and cut out the fish, cut the other carrots into small pieces and add them to the onion with the leftovers from the cutting out of the fish and brown them.

Boil the carrot fish separately in a little salted water until al dente, strain and save the cooking water. Cut leeks into rings, set a few rings aside. Chop the Chinese cabbage stalk.

Add the soup seasoning to the onions and fry briefly, pour in 600 ml of water and the carrot cooking water, add in the leeks, spices, a little salt and the Chinese cabbage pieces and simmer everything for a good 20 minutes.

Puree a little, but not completely, so that pieces remain. Add the remaining leek rings and the carrot fish to the soup only when serving.

Serve the vegetable soup with carrot fish.

Preparation Tip:

If the vegetable soup with carrot fish is too thin, you can cook it with grated potatoes and let it thicken a bit.

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