Fish Solyanka

Cut onion into small pieces, roast lightly in fat, add paradeis pulp and cook for 5 to 6 minutes until soft. Next, add pieces of fish, sliced capers, cucumbers, tomatoes, bay leaf spice and a little pepper, pour hot clear soup, season with salt and cook for 10 to 15 minutes.

Before serving, sprinkle with parsley or dill and add a few slices of peeled and cored lemon.

Dice the gherkins, cut the onions into rings and chop the garlic. Cut the peppers into strips of the same size as the meat. Fry the meat well in the very hot oil. Add the onions and garlic and fry briefly. Add the bell pepper strips and the gherkins, mix everything together and fry for about

3-5 min. Add the strained tomatoes and the beef broth and simmer for about 10 minutes, otherwise the skin of the bell pepper will come off. Season with paprika, salt and pepper. Either squeeze the lemon and add the juice and stir through, or add the lemon sliced. Sprinkle chopped dill and parsley (dried kitchen herbs just as well). Serve with crème fraîche, about 1 tsp. per plate.

Serve with fluit with herb butter. Cut the fluit about 3 cm deep and put a slice of herb butter about 1 cm thick in each cut. B

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