Fish solyanka
1 l fish broth
400 g fish (salmon, pikeperch)
2-3 pickled cucumbers
2 onions cut into wedges
2 potatoes
2 carrots
140 g tomato paste (Eldorado)
10-15 green olives with pits
capers
lemon slices
bay leaf
black pepper (whole peppers) to taste
salt to taste
olive oil
Prepare the broth by boiling the fish in water. Cut the vegetables
and heat in oil for a couple of minutes. Add tomato paste and
spices to the vegetables and heat for some more minutes. Remove the
bay leaf and pour the broth over vegetables. Add olives, capers and
lemon slices. Serve with sour cream.