Pour 3 liters of cold water into a large pot and bring to a boil. Wash the fish in cold water and cut into large pieces.
Wash and peel the potatoes, parsley root, carrots and onions. Cut the potatoes into large pieces, carrots - into strips. Parsley root cut into 4 parts.
When the water boils, add salt to it. Put all the vegetables in boiling water. Cook vegetables until potatoes are almost ready. Add pepper.
Add bay leaf and cook for another 3 minutes. Add the fish to the pan and cook another 8 minutes.
Wash and chop the dill, add to the soup. Taste and salt if necessary. Cook for 23 minutes and turn off the heat. Let stand for several minutes, then remove from soup and discard parsley root.
Put a slice of lemon, a piece of fish, potatoes and carrots on the bottom of each plate. Pour the broth and let stand for several minutes before serving.