Pour 1 ½ quart of water in a stock pan, put fish and bring to boil, skim foam. Add salt and simmer over weak heat for 30 minutes. Strain the bouillon, take the fish off and cut into pieces.

Chop potato, shred carrot, cabbage, onion and parsley root. Scald tomatoes, skin them and cut into wedges.

Preheat oil, sautee onion for 5 minutes, add caroot and sautee for additional 10 minutes.

In a simmering bouillon put potato, bring to boil, put cabbage. Simmer for 15 minutes. Then add sautéed onion, carrot, parsley, tomatoes, add spices, sorrel, spinach, lovage and simmer for additional 15 minutes. At the end of the cooking add fish.

Let the soup stay for 10-15 minutes to draw, then pour in soup plates. Dress with sour cream and sprinkle with chopped greens. Serve.