Chlodnik z Rryby

Directions

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.