A traditional fish soup is cooked following the strict rules: the fish must be fresh and caught on site, only certain herbs are used for flavouring the soup, and it is not recommended for eaters to add even sour cream. A real fish soup should only be cooked on a bonfire and finished with a ritual, from which the soup becomes transparent and gets the subtle taste – the smouldering willow branch is taken from the bonfire and dipped into the soup.
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Clean the fish, peel it off and place half of the quantity into a pot, add a half-cut onion and put the rest of the fish on it.
Cut a bunch of parsley, a few carrots, spring onions.
Put a pinch of salt, pour water to cover the fish. When cooked, throw a bundle of dill.
Served with hot cooked potatoes.
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