Don fish soup

Pour five liters of water over the rooster, add two onions and a carrot, and boil for two hours, occasionally skimming off the foam.

The perch needs to be cleaned of scales, entrails, and gills. Do the same with the carp and pikeperch. The fillets from the pikeperch and carp should be removed from the bones and placed in the refrigerator to wait.

Put the heads and spines of the perch, carp, and pike in a pot with the rooster, add a good handful of black peppercorns, one or two bay leaves, dill seeds and parsley stems, pour in cucumber brine and wine. Cook for another hour.

After that, strain through a fine sieve, preferably lining the sieve with one or two layers of cheesecloth. Let the broth cool and remove any remaining fat.

In the prepared broth, additionally salted to taste, add large pieces of potatoes and carrots and boil for about fifteen minutes. Then add pieces of fish to the broth and boil for another three minutes. Next, add halved cherry tomatoes. They should be boiled with everything else for another three minutes. The tomatoes should only be slightly warmed, giving a hint of acidity and sweetness to the overall flavor but still remain fresh tomatoes. Pour in vodka.

The only important thing left is to finely chop the fresh herbs - dill and parsley - and add them to the ready soup.