Cut roots and onion coarsely, cover with water and simmer for 20 minutes, then strain the broth.

Cut the fish fillet into 2-3 pieces for a portion, season with salt and pepper, cover with flour and fry in oil.

Shred the cabbage, put in simmering broth, add salt and peppercorns, bay leaf, fish, bring to simmer and cook for 10 minutes.

When serving, sprinkle with greens.