Solyanka fish

1 serving


processed raw fish, cut into three to four pieces per serving. boil fish broth (2 L) from heads and ridge bones. when cooking the stock, add roots, bay leaves and black pepper to it. grind and spit the onions in butter, add tomato puree, continue sauteing for 5 - 8 minutes. put fish, onions, cucumbers, capers, olives, spices in boiling broth, cook for 15 minutes. add salt and sour cream at the end of cooking. put olives, a slice of lemon, herbs or serve them separately in a plate of pickles.