For the broth, I took the so-called soup-set. Popularly known toad strangled me in front of a stall with fish. Yes, and to make soup out of steak as something illogical. So, I filled those bones of 1.5 liters of water. While the broth was boiling, I cut the green, hard and inedible part of the leeks and brutally tied to her half the bunch of parsley. Coarsely cut carrot. Onion divided in half at the waist. After boiling, removed the foam from the broth put the prepared vegetables, black pepper and leave to cook for approximately 35-40 minutes.

At this time, the sliced leeks.

Here are the frozen vegetables I used. Only the Brussels sprouts were eliminated in the semi-finals, was replaced by the same quantity of green beans.

In the original recipe the author was making soup with rice. I decided to replace it with bulgur. For this I boiled a half Cup of grits approx in a glass of water.

Ready broth is filtered thoroughly. The vegetables emitted a ruthless hand. The pieces of fish separate from the bones. The leeks and fry for 3-4 minutes in a mixture of butter and olive oil. Then add frozen vegetables and fry for another 5 minutes. Salt the broth to taste, put the fried vegetables and bring to a boil, cook for about 5 minutes. Then add the bulgur and pour the wine.

Bring to a boil and pour the cream. Add fish pieces, bring to boil and turn the heat off under the pan. Leave for 10-15 minutes to infuse.

Sprinkle with chopped greens. The soup is ready. In the recipe for "Coloring books" I made the following changes: 1. Replaced the green onions for leeks. 2. Used in addition of cauliflower and carrots green peas and green beans 3. The rice is replaced with bulgur (the difference is not felt) 4. Cream added to each plate as desired.