You will need
- 150 grams of pollock, 150 grams of cod, 0.5 cans of olives, 2 pickled cucumbers, 2 teaspoons of tomato paste, 3 pickled mushrooms, 1 onion, 1 tablespoon flour, 10 seedless olives, 0.5 cups of cucumber pickle, 5 peas black pepper, 2 bay leaves, 2 lemon circles, parsley and dill, salt - to taste, vegetable oil.
Fill the fish with 1 liter of water and cook for about an hour. Remove the fish from the broth.
Peel the onions, chop finely and fry in butter. Sprinkle flour over onion, stir and fry until flour turns golden.
Fry the onions and flour in a clean saucepan, add fish broth, add the cucumber pickle, stir and bring to a boil.
Finely chop the mushrooms, remove the bones from the olives. Add mushrooms and olives to the broth and, while stirring, bring to a boil.
Add the fish mass to the broth and cook the solyanka over low heat for 15-20 minutes. 3 minutes before readiness add bay leaf and spices.
When serving, put a few pieces of fish in the plates, cover with broth, add a circle of lemon, dill and parsley and olives.
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