For cooking, we do not need salmon itself, but only a ridge to cook a rich broth. Place the ridge in a pan, add parsley root, bay leaf, a little salt, fill with water and cook after boiling for 20 minutes. After the broth is filtered, remove the meat from the bones and discard the bones.
Cut the onions into cubes, and the carrots in circles and fry in oil until light brown.
In the broth, dip the diced potatoes and cook for 15 minutes, then add the fish (you can take any one you like best), vegetables and cook for another 10 minutes, if necessary add salt.
At the end of cooking, pepper to taste and add finely chopped dill, cover and remove from heat, let stand for 10 minutes.