1. Peel potatoes, carrots and onions. cut potatoes into medium cubes. Carrots in large chunks. Leave the onion whole. Clean the fish, gut it if it was alive, and wash it. separate the head and tail, and cut the carcass into 4 parts. 2. We cut the bacon into very small cubes, salt, pepper, squeeze 1 clove of garlic and mix. Next, we put the whole mass in a disposable bag, release the air and beat it with a hammer from different sides for 5 minutes. 3. We put a pot of water on the stove, add salt, put black peppercorns, put a whole onion, potatoes, carrots and fish (together with the head and tail). When the water boils, after 5 minutes. we take out the fish and lay the fat. After another 5 min. Add finely chopped 1 clove of garlic. Add ground black pepper, add a little more salt. we lay the fish back, lay the chopped greens, bay leaf (2 pcs.), Cook for another 5 minutes. and turn off. Let it brew for 15 min. Next, take out the head and tail, and pour the ear on plates with a piece of fish. Separately, we serve lek. Add 2-3 tsp to one serving. Luke. 4. The ear should be cooked in an open dish, without a lid, over low heat, avoiding a violent boil. We are preparing medicine. 1. Scald the tomato with boiling water, remove the skin, remove the seeds and grind through a fine grater or beat in a blender. Peel the garlic and squeeze into the resulting tomato mass. 2. Add tomato juice, 2 pinches of salt, ground black pepper, ground red pepper and chopped greens. Mix the resulting lek and serve with the fish soup.