Classic fish solyanka soup

3 servings
1 hour 15 min

If you have frozen fish and colossus (red, white fish), defrost it in a slow way. If the fish isn't frozen, you'll save on cooking time.

Fill the fish with water, add stalks of greens, and boil the broth. Do not forget to remove foam, especially in the first 5-10 minutes.

While the stock is cooking, let's do the roasting. To do this, first let the onion spread into pieces.

And then we will cut the carrot.

Let's send it to a frying pan or sauté pan, where the oil has already been heated, and onions, and carrots. As soon as the onions become transparent, and the carrots are soft, we pour them with tomato paste - we fry for a minute, and then add some (1-2 tbsp) water. The pickle fry is ready.

If the broth is ready, remove the fish and, choosing carefully seeds, separate the meat. Let's divide it into pieces.

We will prepare cucumbers - they must be finely chopped and slightly boiled before laying in a saucepan.

Let's put aside the olives. If desired, they can be cut into circles or put whole.

And now you can collect pickles. Let's send fish and roast to the broth. After boiling for a few minutes, put cucumbers and bay leaves in a saucepan. Five minutes later, we will pepper, salt (if necessary, you do not have cucumber brine). A minute before turning off, put the olives. It's all done!