How to make
Braise the finely chopped onions until golden, sprinkle with the flour and pour on the broth.
Add the chopped roots for the soup and the tomatoes. Season with the mustard, ketchup and salt. After 5 min., add the diced fish fillet and boil 15-20 min. on low heat.
Before serving, add the capers, strained yoghurt and finely chopped dill and parsley. Serve with toast.
