Vylkove fish soup with salamur (marinade)

Scale the fish, remove guts and gills. Wash well and cut into large pieces.

Put the fish in a saucepan, cover with water and cook for 10 minutes with parsley root (chopped into large chunks), 2 cloves garlic, bay leaves, and bell pepper cut into small cubes. Season with salt and pepper.

Remove 1 cup broth for salamur and cool it in a glass jar.

Add potatoes diced into medium-sized cubes to the broth. Cook until potatoes are tender.

At the very end, add peeled and grated tomatoes. Bring the soup to a boil, cook for 4–5 minutes and switch off the heat. The fish soup is ready.

Salamur. Add finely chopped dill, pressed garlic and vinegar to the glass jar with cold fish broth.

Serve the fish soup hot with salamur and a slice of flavorful bread.