I had 1 kg of silver carp with no head. I cut a piece of 300 grams. Then cut the fillet. All that is left after cutting, plus a piece of 300 g and a range of salmon (200 g), put in a saucepan filled with 2.5 l of water. Boiled broth and strained. Fillet milled with one onion, added the egg, salt, pepper, semolina.

Then the spinach and let stand for 10 minutes.

At this time, cut the potatoes and sent to the broth.

Finely sliced carrots and onions and started running them on vegetable oil. And also in the pan.

From fish forcemeat to form meatballs and send into the soup. Season with salt, spices or seasoning for fish, toss in a Bay leaf. Cook for 20-25 minutes until tender.

Pour soup in a plate, put the fish (separated from the bones), and greens.