In pre-salted and acidified with lemon boiling water put the cleaned (without head) gobies and cook for 15 minutes. Remove blanched goby and leave them to cool. In boiling water, place the sprat and heads of gobies and cook 45 minutes. Strain the broth through a colander. Heat the oil and fry until golden finely chopped onion. Add the finely chopped carrots, celery and parsley roots and cook 10 minutes. Sprinkle flour and paprika, add chopped tomatoes. Add chopped liyushtyan and pepper, and pour the broth. Once it boils, add the cleaned bones blanched fish. Simmer 10 minutes. Remove the pan from the heat and sprinkle with parsley and chopped peeled lemon.