1 pound Baltic herring, bones, heads and fins removed
0,5 sweet pepper, use yellow or orange for more colourful soup
1 celery stalk
1 large potato
1 tsp oil
0,5 tsp salt
0,25 tsp pepper
Wash and peel the onion and carrot, chop finely. Wash the celery stalk and sweet pepper, chop finely. In a medium-sized pan heat the oil and fry the vegetables for appox. 5 minutes, stirring frequently. Then cover, reduce heat to low and continue cooking for 5-7 more minutes.
Wash the herring, cut into bite-sized pieces. In a large pot bring water to boil, add fish pieces, bring back to boil. Meanwhile wash and peel the potato and chop into bite-sized pieces. Squeeze the orange to get the juice.
Add the potato, orange juice, fried vegetables, salt and pepper to the boiling soup. Bring back to boil and cook covered for another 7-10 minutes, or until all ingredients are done.