Sour Soup with Fish and Sauerkraut Liquid

Cut the fish into even pieces and set aside. Peel and roughly chop the carrot, parsley root, and onion into chunks.

Bring the water to a rolling boil in a large pot over medium-high heat.

Add the chopped carrot, parsley root, onion, and lovage to the boiling water.

Pour in the sauerkraut juice, stirring well to combine with the broth.

Carefully add the fish pieces to the simmering broth and reduce heat to medium.

Season with salt to taste, stirring gently to avoid breaking apart the fish pieces.

Simmer until the fish is cooked through and flakes easily with a fork, approximately 8-10 minutes. Skim any foam or impurities that rise to the surface.

Ladle the hot soup into serving bowls, distributing the fish and vegetables evenly. Serve immediately.