Boil the rice until done. Slice finely the fillets into pieces and fry in the vegetable oil, set aside. Chop onion and suate. Chop finely pickled cucumber and add in the pan, fry lightly, sprinkle with flour and fry again, stirring. Pour over a fish broth and cook on low heat. Cut tomatoes into quarters and add in the soup, also add fish pieces, rice, milk, chopped dill, season with salt, lemon zest, pepper to taste, bring to a boil and serve.