Ukrainian Fish Soup

Ingredients:
1.5 kg river fish
2 onions
5–6 potatoes
1 carrot
5 g allspice peppercorns
2–3 dry bay leaves
Fresh dill and parsley
2 tbsp More Specij Fish Soup Seasoning

Instructions:

1. Cut the potatoes into quarters. Finely chop the onions and cut the carrot into thin strips. Set aside the fish heads and tails for the broth, and clean and cut the fish fillets into large pieces (4–5 cm wide).
2. In a large pot, combine the potatoes, fish heads and tails, chopped onions, and carrots. Cook over low heat for 20 minutes. Skim off any foam that rises to the surface and strain the broth if desired.
3. Add the allspice peppercorns and bay leaves to the pot, and let the broth simmer for an additional 5 minutes.
4. Increase the heat slightly and add the cleaned and cut fish fillets to the broth. Cook for 15–17 minutes over moderate heat, ensuring the soup doesn’t come to a full boil.
5. Stir in the soup seasoning, fresh parsley, and dill. Remove the pot from the heat, cover, and let the soup steep for 7–8 minutes before serving.