Scald sterlet or sturgeon with boiling water, remove protein clots.

Dip fish pieces into a boiling bouillon, add parsley root, salt, pepper and boil for 15-20 minutes, according to fish proportion, skim foam from time to time.

Grate carrots finely and sauté a little in butter until it’s colored. Strain the colored butter.

Put a piece of fish in a soup plate, pour bouillon, add the colored butter, serve. Serve chopped greens and a slice of lemon separately.