We can prepare it from any fish. We take care not to let any bile get into the soup, and we must not forget to remove the gills from the heads. We place the fish meat into cold water together with the vegetables and spices. We strain the soup and carefully pick the meat to ensure no bones get into the soup.

We cook the roe and milt separately in slightly acidified water and add them only to the finished soup. For fish soup, we usually add root vegetables (carrots, celery), a clove of garlic and 1 dl of white wine. For sailor-style soups, tomatoes are added. As for spices, bay leaf, nutmeg, pepper and marjoram are most commonly used in the soup, and for zander, fennel and dill. For zander and tench soup, a soft-boiled egg cut into pieces was added to the plate.