Soup in Fish Broth with Roots

For soup with fish broth according to the recipe of Moldavian cuisine, pour 3 liters of water into a saucepan and put it on fire. When the water boils, add one peeled, but not chopped carrot, one onion, one parsley root, salt and let it boil for 5-7 minutes, then add carp, gobies or other fish (trimmings can be) into the water with roots, mix, and, periodically removing the foam, cook over low heat for 15-20 minutes. Cooking time depends on the fish.

When the broth is cooked, it must be filtered and put back on the fire. Finely chop the remaining onion and carrot and fry in vegetable oil. Pour the finely chopped remaining parsley root, fried carrots and onions, chopped celery root into strips into the broth and bring to a boil over medium heat. When the broth boils, add the sliced potatoes and cook until fully cooked.

2 minutes before the end of cooking, add ground pepper to soup, if necessary, add salt and finely chopped parsley and dill.