Chop the onion, carrot grate, clove garlic Grind and stew in tenzhera together with the oil. Add red pepper, stir and immediately pour 1 liter of hot water. Add peeled and chopped potatoes and crumbled cube vegetable broth. Boil over low heat about 10 minutes to almost fully cooked potato. Add canned fish, tomato paste and other spices: pepper, bay leaf and lovage. Optional can be added chilli or cayenne pepper. Allow to simmer for 10-15 minutes. Tries and add salt if necessary. Optional soup can be built with beaten egg and 1 cup milk or yoghurt, I personally prefer it undeveloped. * For slicing and grating the onion and carrot using a blender (chopper), potato also cultivate it so saving time and labor clove garlic also digest blend with the onion and carrot.