Sour Fish Soup

Clean and gut the carp or rock fish, removing scales and innards, then cut into medium pieces leaving some on the bone for flavor.

Heat butter in a large pot over medium heat, then add the diced onion and cook until softened and translucent, about 3-4 minutes.

Add the chopped parsley root and carrot to the pot, stirring to combine with the onion and butter.

Pour in the 2 quarts of water and bring to a boil over high heat.

Add the fish pieces to the boiling water and return to a boil, then reduce heat to medium and simmer for 15 minutes, skimming any foam that rises to the surface.

Stir in the rice and the borsh (sour beet base), distributing evenly throughout the soup.

Simmer the soup for an additional 10-12 minutes until the rice is tender and the fish is cooked through.

Taste the soup and adjust seasoning as needed, then ladle into bowls and garnish generously with the chopped fresh parsley and dill before serving.