INGREDIENTS

• 300 g. salmon fillet (can be replaced with other red fish);
• half an onion (or leek);
• 5 medium potatoes;
• 1 pc. medium carrot;
• butter and vegetable oils;
• 500 g. cream (or milk);
• 1 heaping tablespoon of wheat flour;
• half a lemon (or lime);
• peppercorns;
• ground white pepper;
• salt;
• dill;
• garlic;
• bay leaf.

METHOD

1. Pour 1 liter of water into a saucepan, salt, bring to a boil. Onion cut into half rings. Cut carrots and potatoes into cubes. Spray a frying pan with vegetable oil and add butter. Fry onions, 10-15 peppercorns, carrots and potatoes for 5-7 minutes. Pour the contents of the pan into a pot of boiling water and bring the food to half-cooked (10 minutes boil). Reduce heat to the lowest simmer.
2. Cut the fish fillet into medium pieces, put in a deep plate and sprinkle with the juice of half a lemon or lime, salt and pepper with white ground pepper. Stir the fish and let stand for about 5 minutes. Drain and gently squeeze out the liquid released from the fish. Add fish to the pot. Add some bay leaves. Boil until the fish is cooked, but do not overcook (about 10 minutes). Remove the foam and do not especially let's boil.
3. Slowly pour the cream into the soup. If using milk, then take wheat flour, sift, lightly fry until a delicate brown color. Cool down. Whisk the milk thoroughly with the flour with a whisk and carefully add to the soup. Bring to a boil and immediately turn off the heat. Take a sample, add salt and pepper to taste. Chopped dill and crushed garlic can be served separately. It is better to let the soup brew for a day.