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Solyanka sterile

1 serving

cut the prepared sterlet into portions. pour cold water, bring to a boil, remove the foam, salt and cook on low heat until tender, then carefully remove the fish from the broth. finely sliced onions and lightly fried in butter, adding tomato puree 2-3 minutes before the end of the roasting. pickles are peeled, and large ones are freed from seeds. cut into thin slices. lower the prepared vegetables, spices and capers into boiling broth, boil for 10 minutes, then put the boiled sterlet and bring to a boil. cut into thin circles of lemon, free from grains. release the olives from the bones. when served, put a piece of fish, several circles of peeled lemon and several olives or olives in each plate, sprinkle with parsley greens

sea fish - 600-800 g, bulb onions - 2 pcs., salted cucumbers - 2 pcs., tomato puree - 2 tbsp. spoons, capers - 1 tbsp. spoon, olives - 10 pcs., butter - 1-2 tbsp. spoons, bay leaf - 1-2 pcs., black peas - 3 peas, lemon - 0.5 pcs., salt to taste