How to cook
Fry the flour in half of the oil and stir it constantly with a wooden spoon until it aquires a golden color. Pour over the broth over it. Stir well.
Season with half of the salt and boil it on low heat for 30 minutes and make sure to constantly remove the foam that forms. The finished sauce is then strained.
The onions and parsley root are finely chopped and lightly fried in the remaining fat. After 5 minutes, add the tomato puree and fry for another 3-4 minutes. Mix with the white sauce, add the bay leaf and black pepper and cook for another 10 minutes.
Remove the sauce from the heat and sprinkle it with salt, sugar, ground red pepper, lemon juice and strain everything at the end.
It is served with boiled and fried fish.