Head the fish is cleaned of gills, washed well and put to boil in salted water. Remove and boned, and strain the broth. In broth put to boil chopped onions, carrots and celery. Shortly before they are ready, add the meat of fish and spices. Season with pepper and dosvaryava. Serve sprinkled with plenty of chopped lovage and lemon slice. The broth can be prepared by any kind of bigger fish, removing the head with more meat.