Clean the fish from scales and gut, remove the gills and eyes.
Put Pelengas in a pan, fill with water and cook for 20 minutes removing the foam. Then remove the finished fish from the pan.
Strain the broth and place chopped potatoes in it. Put on fire.
Finely chop the onion into cubes, grate the carrots. Fry in vegetable oil until soft for 10 minutes.
Rinse millet and add together with the fried vegetables to the pan. Boil potatoes and millet for about 15-20 minutes until cooked. At the end, add bay leaf, salt and pepper to taste.
When removed from heat add fish and greens to taste again.
Pelengas soup turns out to be very tasty and satisfying. Pelengas has a delicious, white meat with a small amount of bones, the fish is fat enough to make the soup saturated. To prepare such a dish is not difficult, you can also add hot pepper and garlic for a better taste.