Estonian Fish Soup

Ingredients:

1 lb. Snapper (fish)

1 lb. any other white fish

1 and 1/2 qts. water

6 peppercorns

2 bay leaves

3 tablespoon margarine or butter

1 large Onion

4 oz. fresh Mushrooms

1 tablespoon flour

2 tablespoon tomato ketchup or paste

1 large sweet sour dill pickle

1 tablespoon capers

1 tablespoon dill

2 slices lemon

1/2 cup sour cream

Cooking Instructions:

Clean and wash the Fish. Boil the remaining bones and heads in water with spices about 2 minutes and then drain through sieve. Melt margarine and fry finely chopped onions and Mushrooms until golden brown about 10 minutes. Add flour, tomato paste, fish bouillon and fish (cut into small pieces). Boil about 10 minutes. Add finely chopped pickle, capers, dill and lemon (seeds removed). Finally add sour cream to each serving and serve hot.

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