Blue Trout with Salad

Rinse soup vegetables, cut into pieces, and bring to a boil in pot of water. Add bay leaf, salt, and lemon juice and simmer broth over low heat for a few minutes. Rinse 1 sprig of dill and parsley and add to the broth. Clean trout. Add the broth and trout to a large skillet, cover, and simmer over low heat 15–20 minutes depending on size of fish.

Meanwhile, peel and thinly slice cucumber. Season with salt and set aside. Rinse remaining dill, shake dry, and chop.

Peel and dice onion. For the salad dressing, combine 100 ml (approximately 1/2 cup) of water with vinegar and sugar. Add diced onion. Drain some cucumber slices, mix with the dressing, and sprinkle with dill.