Fish soup with vegetables

For the broth, I used the skeleton of a large pike - before that, I prepared low-salt and stuffed, fillet and head gone, the spine remained. And as the main fish, I took a small salmon - 700-800 grams, I will not say more precisely: I did not weigh it. Mushrooms also used the leftovers from another dish for each day: for stuffed mushrooms, only hats were needed, and legs remained

Ingredients

• Fish (fish heads, ridges, tails, etc. - for broth) - 500 g
• Pink salmon (whole, peeled) - 800 g
• Onions - 1 pc
• Potatoes - 2 pcs
• White cabbage / Cabbage - 200 g
• Beets - 100 g
• Carrots - 100 g
• Mushrooms (I have only legs) - 100 g
• Tomato - 1 amount
• Chili pepper (Hungarian low-burning) - 1/2 piece
• Salt - 1 tbsp. l.
• Bay leaf - 2 amount
• Heating oil - 1 tbsp. l.

Directions

1. To process a salmon: to remove gills from a head, to cut off a head, a tail, and fins. Remove the fillets from the spine. Spine, head, tail, and salmon fins together with another set of broth put in a saucepan, pour cold water, bring to a boil, and cook over medium heat for 40 minutes. Add salt 5 minutes before the end of cooking.
2. Salmon fillets are cut into pieces.
3. Meanwhile, prepare the rest of the ingredients. Peel the potatoes, and cut at random.
4. Cut the onion into cubes.
5. Cabbage cut into checkers.
6. Cut the beets very finely, if you want - you can grate them on a large grater.
7. Do the same with carrots.
8. If the mushroom stalks are large, cut them.
9. Tomato cut into cubes.
10. Hungarian pepper - half rings.
11. Heat two-thirds of the melted butter in a frying pan. Saute onions until transparent. Add carrots and mushrooms, stir, and fry for 5 minutes over medium heat. Add a tablespoon of broth from the pan, cover the pan with a lid and simmer vegetables and mushrooms on low heat for 15 minutes.
12. In another pan, melt the remaining oil, lay out the beets, and fry for 5 minutes, stirring. Then add a spoonful of broth, reduce heat to low, cover the pan with a lid and simmer the beets for 20 minutes to become completely soft.
13. Remove the bones from the prepared broth, and remove the remnants of meat, if any. If you want, you can strain the broth, but I already have it quite transparent. Bring the broth to a boil, put the potatoes there, bring to a boil, reduce the temperature to medium and cook for 12 minutes. Then bring to a boil again, lay out the cabbage in succession, after two minutes the Hungarian pepper, after another two minutes the tomatoes, reduce the heat to medium and cook until the vegetables are soft - about 15 minutes.
14. Add the fire, put the salmon fillet in the soup, bring the soup to a boil, reduce again to medium and cook for 5 minutes. Then lay out the beets and the rest of the roast, remove the meat from the bones, boil again, put the bay leaf, if necessary - fix on salt, turn off the stove and let the soup brew.
15. Pour on plates, garnishing with anything - for example, sprigs of dill. Bon appetit