Soup with red fish, tomatoes and cream

Prepare all the ingredients, wash the fish thoroughly, and divide it into fillets or steaks. Wash and peel the onion, carrot, and potato.

Cut the fish fillets into small pieces and remove all the bones.

Peel and grate the carrot. Finely chop the onion. Sauté the onion and carrot in vegetable oil for 5-7 minutes.

Peel the tomatoes by placing them in a container, pouring boiling water over them, and leaving them for 1-2 minutes. Remove the tomatoes from the hot water and pour very cold water over them - this will make it very easy to remove the skin. Cut the peeled tomatoes. Add the chopped tomatoes and sugar (to neutralize the acidity of the tomatoes) to the pan with the onion and carrot. Cook everything together for another 3-4 minutes.

Bring 1 liter of water to a boil in a soup pot. Add the sautéed onion, carrot, and tomatoes. Bring to a boil.

Add pieces of fish to the soup, salt it and optionally add spices. Bring the soup to a boil.

Peel and dice the potatoes into small cubes.

Add the potatoes to the soup, bring to a boil and cook on medium heat until the potatoes are cooked through (about 12-14 minutes).

At the end of cooking, add cream and remove the soup from the heat.

Pour the hot soup into bowls, garnish with fresh herbs and serve.