Dried bream soup

For sure, few people know that dried breams can be drunk not only with beer, but also cook a pretty good soup from them. This is Estonian cuisine, the culinary recipe of which was discovered by me in the bins of an old friend when I was rummaging through her notebooks with recipes. Since, for me personally at that time, the opportunity to cook soup from dried fish was a revelation, I, of course, took the recipe with me, so that I could check it with a passion on occasion. I must say that the taste of the soup is even better than that of fish soup cooked from fresh fish. This is a food from the category of "surprise your husband".
So we start by steaming our dried bream, holding it over hot steam for a while. After that, we clean them thoroughly and put them to soak. While the breams are soaking, we are cooking soup: we cut the potatoes into cubes and send them to a saucepan with water. Cut the onion into cubes or half rings and fry in fat (although I took vegetable oil). When the potatoes are almost ready, we lower the fish and onion into the soup, turn down the heat and bring it to full readiness. Three minutes before the end, the flour diluted with broth should be lowered into the pan. Fresh herbs are added to each plate. You can also fill the soup with sour cream.