Fish Sour Soup from the Prut River

Ingredients:

1 kg of fish from 3 species

1 carrot

1 parsnip root

1 celery root (medium-sized)

1 bell pepper

1 cup of rice

250-300 ml of sour borscht

250 ml of tomato juice

1 bunch of parsley

1 bunch of lovage

Salt

Pepper

Preparation:

Clean the fish thoroughly, scale it, gut it, wash it, cut it into portions, and put it to boil (with heads and tails) while sprinkling with a teaspoon of salt.

Clean, wash, and cut the vegetables into small cubes.

When the fish has boiled, strain the soup into a separate pot, and then put all the vegetables to boil in it. Simmer them over low heat until they soften. Then add the tomato juice, rice, and the preheated sour borscht. Let it boil for a few minutes, then add the fish pieces one by one, salt, and pepper. Continue simmering over low heat, taste, and adjust the sourness or saltiness to your preference.

When the sour soup is ready, turn off the heat, sprinkle chopped lovage and parsley on top, and cover it with a lid for a few minutes for the flavors to infuse.