Easy and Light Fish Soup

Clean well and wash the fish.

Peel and wash the vegetables.

Put the fish in a saucepan and pour enough water to cover it well. Bring to a boil, add a large chopped onion and bay leaf. When it starts to boil, turn the heat to low and leave for 20 minutes.

After it has boiled, pass the fish with the soup through a sieve, avoiding any small bones that remain in the water.

Pour the soup back into the pan and put it on the fire. Let the fish cool in the sieve.

Cut the potatoes, carrots and half the onion into cubes. Add to the fish soup, when it starts to boil, cover with a lid and leave for 30-40 minutes until the vegetables are ready.

Choose the fish by bones, break into small pieces and add to the soup, after the vegetables have boiled and are soft.

Cut half of the onion into small pieces together with the parsley.

Add the salt to soup and if you like, add borscht or lemon juice. Put the raw greens and chopped onion, and turn off the heat immediately. Cover with a saucepan lid and let all flavors penetrate for 20-30 minutes.