Main ingredients. Used herein small white beans. Its creamy taste and delicate texture add a special taste to the soup. As the fish component I use fins-tails of salmon.
Boil about 1.2 liters of water, lay washed parts of the fish, large - cut carrots (about a third of all), the whole bulb, Bay leaf, peas peppers. It's not necessary, but I like to add celery stalks to the fish broth. I always have them in the freezer. I cook the broth for about an hour.
After this time, remove the vegetables and spices (they do not need more), fish. The broth is filtered. Fish freed from bones and skin.
In parallel with the boiling broth cook the beans (previously soaked for 4 hours or overnight).
And also to make a roasting. To do this, chop the onion, garlic (optional), carrots. The pan pour oil, fry first the onion and garlic, add the carrots, fry until tender.
Return the broth to the fair and bring to a boil. Add fish, beans, sauté, season with salt. Wait for the soup to boil, adjust the taste with lemon.
When serving the soup put a slice of lemon, sprinkle with herbs. Very gentle soup turns out.