Sour Soup with Fish Balls I

Remove skin and bones from carp or pike, reserving the bones and trimmings for stock. Soak the crustless white bread slice in water until soft, then squeeze out excess moisture.

Finely mince the fish flesh and place in a bowl with the softened bread, beaten egg, 1 tablespoon oil, salt, and pepper. Mix until well combined to form a paste for the fish balls.

Bring 2 quarts of water to a boil in a large pot. Add the reserved fish bones and trimmings, and simmer for 10 minutes to create a light fish stock.

Strain the stock, discarding the bones. Return the clear broth to the pot and bring back to a simmer.

Using wet hands or a spoon, form the fish mixture into small balls about 1 inch in diameter. Gently drop them into the simmering broth and cook for 8–10 minutes until they float and are cooked through.

Peel and slice the carrot and parsley root into thin rounds. Peel and finely chop the 2 onions.

Add the carrot, parsley root, and chopped onions to the pot with the fish balls. Simmer for 5–7 minutes until the vegetables begin to soften.

Pour in the borsh or sauerkraut juice (approximately 2.5 cups), which will give the soup its characteristic sour flavor. Stir well to combine.

Simmer the soup for an additional 8–10 minutes to allow the flavors to meld and the vegetables to become tender.

Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the chopped mixed parsley and dill just before serving.