2.5 l water
700 g sauerkraut
500 g fish
1 onion
1 tblsp flour
1 parsley root
2 tblsps butter
greens
bay leaves
salt

Pour water over fish fillet, bring to a boil and cook until done. Then remove the fish and put stewed sauerkraut, onion, parsley into the boiling stock and boil for 20 to 30 minutes. 3 to 5 minutes before the soup is done add bay leaves and browned flour with some stock mixed in. Put chunks of boiled fish into the ready soup and sprinkle with minced greens.