Ingredients:

  • Fresh fish – 1 kg;
  • Water – 2, 5 l;
  • Pickled cucumber – 200 g;
  • Fresh tomatoes – 3 PCs;
  • Carrots – 2 PCs;
  • Onions – 2 PCs;
  • Bay leaf – 3 PCs;
  • Rice – 200 g;
  • Garlic – 5 cloves;
  • Salt;
  • Pepper;
  • Spices to taste.

Preparation:

  1. Prepare the foods. Clean the fish, cut into pieces.
  2. Type in a pot of water, put Pollack in there, bring over medium heat to a boil and remove the foam.
  3. In a pan add Bay leaves, cut in half two cloves of garlic, salt, and cook for 35 minutes.
  4. Strain the finished broth. Fish flesh separate from the bones, cut into small pieces.
  5. Peel the onion, finely dice. The remaining garlic also chop.
  6. Scald the tomatoes with boiling water, remove the skin and chop cubes.
  7. Heat the pan with olive oil, put back the onion with garlic and saute until transparent.
  8. Add to the pan the chopped tomatoes, pepper, spices, and simmer until thick, stirring occasionally.
  9. Bring stock to a boil and add stewed tomatoes. Simmer for 10 minutes.
  10. Rinse the rice, pour it in the pan. Peel the carrots and grate on a coarse grater. Add to the soup. Cover with a lid. Cook on medium heat for 15 minutes.
  11. Finely chop the pickles and send them to the pot. There lay a fish. Pepper and salt to taste. Cook until tender for 7-10 minutes.

Serve the finished soup with sour cream and Pitta bread. For batch submission, you can pour the soup into a pot and let them infuse in the oven.