Here are all the ingredients that we need. In fish you can use any part of the head (just remember to remove the gills), tails, fins, etc. I took the tail pieces in them and there are bones for the broth and meat.

Detachable fish fillet from the bones and put it aside. Fish bones, skin, heads, etc. fill with water and put on to cook. Water – without fanaticism, to cover the fish, only 2 liters. Add salt and let them boil, for about 15-20 minutes after boiling. Yes, Bay leaf where you can throw pepper and a few peas.

While cooking the broth, prepare vegetables. Potatoes – cleaned and cut cubes. Carrots – cleaned and cut thin strips (or grate on a grater for Korean carrot). Onion – just chopped. Perhaps that's all in the preparation.

The broth is cooked? Then strain it once through a colander to remove large pieces, into a clean saucepan; and then pass two through a fine strainer to remove the scales, back into the pan where it is cooked. So, if we exclude the sieve in the soup will here and there come across small bones and scales. Colander cannot be ruled out: if strain immediately through a fine sieve, a couple of large pieces of the skeleton, and the sieve will cease to skip not only the scales but also the broth. Strained broth put on the fire, let it boil and immediately add the potatoes. And while the broth is warming up, I had to fry until Golden brown carrot and onion, and pour them roasted, in soup after the potatoes. Stir in all spices except the fresh herbs.

After 10 minutes the vegetables are cooked. Try it, see it, if you want dosolit, add sugar (Yes, sugar! Carrots you put, and it is the way too sweet; a teaspoon of sugar makes the taste of the soup even softer and more tender). Flour dissolve in warm water and pour this white flour milk in the soup. Soup slightly thickens, will become as velvet, not a jelly, but not quite soup. Now you can safely pour the milk (to ensure – boil it to check whether it does not curdle – pity because of the glass of milk to completely spoil the soup), and then the cream. Flour adding required, without it even pre-boiled milk or cream can curl from the fish broth. Try again – should be a little bit, just gramatiku salty, given the fact that we haven't added the fish. And add fish pieces. They cook almost instantly, in a minute, so once the boil again pour the chopped greens, stir, taste one last time and turn off the soup. Cover and let 10 minutes and configure themselves, and you just have time to do Toshiki (in the toaster, but you can just pan-fry: the point is not to dry, and to whet and make a ruddy crust), mix mayonnaise with sour cream and crushed clove of garlic and smear it with cream Toshiki.

And pour the soup over the bowls, the most beautiful that you have next to put a polished spoon, put a plate of small toasts. And the best addition to this soup – crackling fireplace and a cool evening outside the window. Bon appetit!!!