Sour Soup with Carp

Clean and gut the carp, then cut it into large portions and rinse thoroughly under cold water. Season lightly with salt and set aside.

Peel and roughly chop the onion, carrot, parsley root, and the stems of the parsley. Place them into a large pot with 2 liters of cold water and bring to a boil.

Once boiling, reduce the heat and simmer the vegetables until they begin to soften. Skim off any foam that rises to the surface.

Add the rinsed rice to the pot and stir gently to combine with the vegetable broth.

Carefully add the carp pieces to the simmering soup and cook until the fish is tender and cooked through. Avoid stirring vigorously to keep the fish pieces intact.

Pour in borș or freshly squeezed lemon juice to achieve the characteristic sour flavor, adjusting the quantity to taste. Stir gently and bring the soup back to a brief simmer.

Taste and adjust seasoning with salt and pepper as needed. Remove the pot from heat.

Ladle the soup into bowls and garnish generously with freshly chopped dill and parsley before serving hot.