Table of contents:
Fresh perch are especially good in this soup.
Prepare fish broth. Boil the pearl barley until tender. Cut the peeled potatoes into slices, the parsley root into slices, the cucumbers into slices, and the carrots and onions into strips and lightly fry. Put prepared vegetables in strained boiling broth and cook for 10-15 minutes. Add cucumbers, peppers, bay leaves, boiled cereals, fish and cook until tender.