Fisherman's Soup

• 1.5 qts/1,5 l water
• 0.5 qt/0,5 l borsh
• 1 lb/500 g various fish
• 5-6 pieces of carp
• 1 carrot
• 1 parsley root
• 1 big onion
• Parsley
• Salt
• Pepper

Finely chop the vegetables and boil. When ready, strain and remove the vegetables. Add the various types of fish, chopped in small pieces; strain the fish pieces liquid into another pot. Strain the fish, removing all bones at the same time. Set the pot to boil and add the carp pieces, salt and pepper. After 15-20 minutes, when the fish is done, add the separately boiled borsh and the chopped parsley, letting it all boil for a few more minutes. It may be served warm or cold.