Honestly, this delicious soup we eat as a family, so I cook it in 5-liter pot. The ingredients of this calculation. So. Pour into 5-quart saucepan 3.5 liters of water, bring to a boil, put the fish, bring again to a boil, remove the scum, add salt and cook on slow heat for 40 minutes. Remove the fish and allow it to cool (to remove pits).

While the fish cools, finely shinkuem cabbage.

At once, the very first launched into the broth. Let it cook a little longer, as I have winter cabbage varieties.

Peel and cut into small cubes the potatoes. Also launched into the broth followed by the cabbage. And leave to cook on slow fire for 20 minutes.

Then lay borscheva gas station. This dressing helps me in the winter, when markets sold chemical vegetables, and kids (and adults) want to prepare meals with natural products. No store-bought tomato paste and vegetables, all from my grandmother's garden! Anyone have borshchova of the filling, just sauté in a small amount of vegetable oil (but do not lead to roasting!) in the pan 2 beets, 1 carrot, 1 onion, little bell pepper, a few tomatoes without skin, 2 cloves of garlic, small bunch parsley and 2 tsp lemon juice.

I could not resist and added a bit of chopped parsley, despite the fact that it is in the dressing. Put the parsley in the soup my mother taught me, she gives the soup and the soup a special taste.

Of fish carefully remove the bones (they are in the trout is very small), we divide it into small pieces and put in soup. Add the Bay leaf and cook on low heat for another 40 minutes. Soup needs a good protomoteca, potatoes should be soft after boiling and the cabbage to become soft.

Turn off the heat and leave to infuse for 10 minutes. Pour on plates, add sour cream (who loves) and entertained our beloved children! Myself too don't forget! Bon appetit!