Cabbage soup

Carefully treat the head (heads of fish), remove gills, eyes, scald with boiling water, rinse. Pour the goatness prepared in this way with cold water and bring to a boil. Cook, reducing the fire, for one hour. Regularly remove the foam formed on the surface of the broth, while adding one spoon of cold water. While the broth is cooking, squeeze the sauerkraut (wash the excessively sour cabbage in cold water and also squeeze). Put the cabbage in a saucepan, add oil or margarine, a spoonful of mash tomato, a little broth or water so that the cabbage does not burn. Close the pan with a lid and simmer first on a high and then on a low heat for one hour, stirring occasionally. Cut the parsley root, carrots and onions into cubes, spit with fat, the remaining mash tomato and add to the cabbage 10-15 minutes before the end of the stew. Remove the cephaliness, separate the flesh from the bones and cartilage. Strain the broth. Put the prepared cabbage with roots and onions in the boiling broth and cook for 20-30 minutes. Before cooking, add salt, bay leaf, pepper. Add white sauce (flour sautéed in oil, diluted with broth). When serving, put slices of boiled naughtiness in a plate, pour them with cabbage soup, add sour cream and herbs.