Boil fish broth from salmon fish, onions, carrots, parsley and celery. The broth should boil quietly and periodically it is necessary to remove the foam. Tie a small bunch of parsley with a stem, then it will be easy to pull it out. Strain the finished broth.
Separately, simmer the sauerkraut until translucent.
Onion cut and fry.
Cucumbers cut into strips.
Round carrots.
Cod in large chunks.
Soak the pots in water for a couple of hours. Drain the water and lay in layers: carrots, onions, cabbage, cod, cucumbers and repeat everything again, sprinkle with spices.
Dissolve the tomato in the fish broth and pour the contents of the pots.
Put the pots in a cold oven, set the temperature to 180 degrees and bake for 1 hour.