Cook our predators (they are more flavorful) for about 20-30 minutes whole or only the heads, tails and fins (depending on size) in a simple clean water without spices and salt (!). So we keep the flavor of the fish. Recline on a sieve or curslack. Fish convenient to cook the night before, so we'll save time tomorrow and will work with an already cooled down soup, and not get burned.

Into the broth put chopped small cubes: potatoes, celery root, Apple, and leek cut into half rings. Tomato cut a cross on both sides and put the whole thing. So it will not burst and will not give turbidity. Bring to the boil and cook for 5 min.

Now take one fillet of fish which was more or the other one. I took a fillet of rainbow trout, and the head and everything else were allowed into the broth. Cut into pieces or cubes, to taste and fold in the boiling water to the vegetables. Cook literally 5-10 min.

Now the final touch! Added to our ushytsya salt, herbs, Bay leaf, a tablespoon of caviar (it will give transparency to the ear) and the juice of half a tangerine (seedless). When the water boils, turn off heat and allow to stand for.

Ready ushytsya is poured into plates, sprinkle with pepper, add sour cream. Who he loves. And enjoy. Bon appetit!