Chlodnik Z Rryby

• 4 whole redfish
• 4 carrots
• 6 whole beets
• 1 parsley root
• 3 onions
• 5 sprigs lovage
• 1 bunch parsley
• 1 bunch dill
• 20 tablespoons sour cream
• a couple dashes salt and pepper
• 4 liters water
• some splashes pickled borsht

1. Saute onions, carrots, parsley root, and lovage in a stock pot.
2. Boil beets separately, drain beet water into stock pot.
3. Add gutted, cleaned, scaled redfish. (Removing the eyeballs may make the soup less gelatinous)
4. Cover pot and cook 20 minutes.
5. Take the pot off the fire. Take the whole fish out and let them cool.
6. Discard fish skin and bones. Cut flesh into small pieces.
7. Add chives, dill, parsley, and leftover borsht to soup (or substitute lemon or pickle juice).
8. Chill soup.
9. Place fish piece in soup bowls. Serve soup in a tureen with a side of sour cream.

redfish, carrots, beets, parsley root, onions, lovage, parsley, dill, sour cream, salt, liters water, borsht

Taken from food52.com/recipes/448-chlodnik-z-rryby (may not work)