Beetroot Soup with Fish

Prepare the necessary ingredients. Use a whole pollock carcass or ready-made fillet.

Fillet the fish (skin can be left on) and cut into pieces 3-4 cm wide.

Place the cut fish in a pot and cover with cold water. Add salt and bay leaf.

Bring to a boil, skim off any foam, and simmer over low heat for 10-15 minutes.

Remove the fish and bay leaf from the broth. Strain the broth.

Peel the beetroot and cut into thin julienne strips.

Place the beetroot in a pan (no vegetable oil needed). Squeeze 2 tablespoons of lemon juice and pour it over the beetroot.

Add 2-3 ladles of fish broth.

Cover the pan and simmer over medium heat, stirring occasionally, for 15 minutes.

Peel the carrots and onion. Remove seeds from the bell pepper. Cut carrots and bell pepper into julienne strips, and slice the onion into half-rings.

In a separate pan, heat vegetable oil and sauté the onion and carrots for 5-7 minutes until lightly golden.

Add the bell pepper to the pan.

Sauté for another 5 minutes.

Peel the potatoes and cut into sticks.

Add the beetroot (along with its cooking liquid) and potatoes to the pot with the broth.

Also add the sautéed onion, carrots, and bell pepper to the pot.

Taste the soup and add more salt if needed. Cook the soup over low heat for 15 minutes.

Peel and finely chop the garlic, then add it to the pot.

Stir in black ground pepper.

Cook the soup for another 1-2 minutes, then remove the pot from the heat. Finely chop the green onion and dill.

Ladle the beetroot soup into bowls. Add pieces of fish and chopped green onion with dill to each serving. Serve immediately.