Fish Soup From Lake Baikal (Ucha)

Divide the fish fillets, boned if possible, into bite-sized pieces. Slice the parsley root and the carrot, and dice the potatoes and the onions. Now, in a pot, bring about 1 liter of salted water to a boil. Add the prepared vegetables, flavor with bay leaves, peppercorns, anise as well as saffron and cook until the potatoes are almost cooked, but not completely soft. Then put in the fish pieces and let them cook for a few minutes. Cut the spring onions (or leeks) into fine rings. Season the soup again with salt and remove the pot from the heat. Stir in chopped dill and scallions. Place a slice of lemon in each soup bowl and pour in soup.

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