The fish is cleaned and washed thoroughly under running water, pour 7 -8 cup cold salted water and boil for 20 minutes with clean and cut in halves onions. Remove with latticed spoon and cut into pieces, put in the strained broth, without stirring, not shatter, and boil for another 15-20 minutes. The finished soup is served sprinkled with black pepper and chopped parsley. Separately on a plate offered slices of lemon.