For the broth, I used the carcass of a large pike – before that, I cooked salted and stuffed, the fillet and head were gone, the spine remained. And as the main fish I took a small pink salmon-700-800 grams, or rather I will not say: I did not weigh it. I also used mushrooms that were left over from another dish: for stuffed mushrooms, only the caps were needed, the legs were left. So they came in handy.
Cut the pink salmon: remove the gills from the head, cut off the head, tail and fins. Remove the fillet from the spine. Put the spine, head, tail, and fins of the pink salmon together with the rest of the broth set in a pan, cover with cold water, bring to a boil, and cook over medium heat for 40 minutes. Add salt for 5 minutes before the end of cooking.
Cut the pink salmon fillet into pieces.
Meanwhile, prepare the remaining ingredients. Peel the potatoes and cut them at random.
Dice the onion.
Cut the cabbage into pieces.
Very finely chop the beets, if you want – you can grate it on a large grater.
Do the same with carrots.
If the legs of the mushrooms are large, cut them.
Cut the tomato into cubes.
Hungarian pepper – half-rings.
In a frying pan, heat two-thirds of the melted butter. Passer the onion until transparent. Add the carrots and mushrooms, stir, and fry for 5 minutes over medium heat. Add a ladle of broth from the pan, cover the pan with a lid and simmer the vegetables and mushrooms over low heat for 15 minutes.
In another pan, melt the remaining oil, put the beetroot, fry for 5 minutes, stirring. Then add a spoonful of broth, reduce the heat to low, cover the pan with a lid and simmer the beets for 20 minutes to become quite soft.
Remove the bones from the prepared broth and remove the remaining meat, if any. If you want, you can strain the broth, but I have it already turned out quite transparent. Bring the broth to a boil, put the potatoes there, let it boil, reduce the temperature to medium and cook for 12 minutes. Then bring back to the boil, put the cabbage in sequence, two minutes later the Hungarian pepper, two minutes later the tomatoes, reduce the heat to medium and cook until the vegetables are soft-about 15 minutes.
Add the fire, put the salmon fillet in the soup, let the soup boil, reduce again to medium and cook for 5 minutes. Then put the beetroot and the rest of the roast, the meat removed from the bones, boil again, put the Bay leaf, if necessary – straighten it to salt, turn off the stove and let the soup brew.
Pour on plates, garnishing with anything – for example, sprigs of dill.