Take a large frying pan with high sides. Cut the potatoes in thin slices and put on the bottom of the pan in a single layer (can overlap).

Put tightly to each other in one layer any of your favorite fish (we used common carp).

On top put a layer of sliced onion rings. Luke must be quite a lot. But this time the bow was only young, so crumbled, that was...

On top again a layer of potatoes. Each layer (except the onion) do not forget to add salt and pepper.

This can stop, but if the fish are not very large and the depth of the pan allows all the layers to repeat what we did this time...

Pour a little water and put it on the stove.

After boiling, pour liberally with sour cream.

Cook on low heat as necessary, until done, at the end of cooking adding a bit of Bay leaf. Readiness can be checked on the potatoes.

Ready your ear you can sprinkle finely chopped dill and/or chives.

This soup is prepared in a local Tatar village, which is located on the shore of the lake, so fishing is the main fishery. And therefore the cream should be used only with the village - she's fat and not acid, and when heated, coagulates into a curd, and melted, turning into a full-bodied taste of the broth. Citizens can advise the village instead of sour cream use heavy cream (purchased sour cream to use in any case! Get messy - already checked... ). However, the result can't guarantee - cream not tried...