The fish is cleaned, washed under running water, pour 6-7 cups cold salted water and boil for about 20 minutes. During this time, chopped onions, carrots, celery and magdanozovi roots stew in fat. The broth was filtered and again put on the fire to boil. To it was added steamed vegetables, and then ten minutes - diced potatoes, sliced ​​fish, peeled and chopped red tomatoes, celery leaves, black pepper, bay leaf and devesilat. When the potatoes are soft, remove the soup from the heat and sprinkle with chopped parsley. Serve hot with slices of lemon or seasoned to taste with vinegar.