Soup is very quick. I have fishing remains heads and tails. Boil fish broth (1 head and 1 tail). DO NOT ADD SALT. Take out the fish and leave aside. The broth is filtered as it should - I'm all broths filtered through a disposable cloth. Potatoes cut into cubes and put it into the broth - pot on the fire. After boiling, cook for 5 minutes

While boiling broth, make the dressing. Objserver finely chopped onion and grated carrots

Once the vegetables have roasted, add 1 tsp of tomato paste, a pinch of salt, half level teaspoon of sugar. Stir fry a minute, add a ladle of fish broth or normal water, stir, turn off the oven, leave the dressing aside. Here we have it so the orange will

Take 2 right barrel of pickles (size 6-9) cask only. Finely chop

Now back to our fish - or rather the head and the tail - cut, separate the meat, bones separately in the trash

Return to the broth with potatoes - loaded all our preparations - fried, fish, cucumbers. Once it boils add salt to taste, and a quarter teaspoon of citric acid, you can substitute the juice of half a lemon. Gently stir and cook after boiling for 5 minutes. Everything is turned off the stove, remove the pot, allow the stew to rest. Poured into plates, decorate with greens and serve. Bon appetit