Greek-Style Fish Soup

How to prepare greek-style fish soup

1. Finely chop the onion. Cut the celery into small cubes. Cut the carrot into half-rounds.
2. Sauté the vegetables in hot oil until the onion softens well.
3. Add 2 liters of water and boil everything for 10 minutes.
4. Add the potatoes cut into cubes, salt, and pepper to taste, and boil for another 10 minutes.
5. Add the cleaned fish (whole if it fits in the pot, otherwise cut it into several large pieces) and boil for 5-10 more minutes (until the fish is cooked).
   * clean the fish of scales and intestines, but leave the head and tail for better flavor
   ** to be sure no bones end up in the soup, you can wrap the fish in cheesecloth and boil it that way
6. Remove the fish with a spatula onto a platter and let it cool down.
8. The potatoes should be cooked by now. Taste them, and if so, remove the pot from heat; if not, continue boiling until the potatoes are done. When potatoes are ready, remove the pot from heat.
9. In a bowl, mix the flour with a few tablespoons of water until dissolved without lumps. Add the eggs and whisk everything together. Add the lemon juice in a thin stream while whisking until incorporated.
10. While whisking the egg mixture above, use a ladle to pour hot soup in a thin stream. Pour about 5 ladles of soup this way.
11. Pour the egg mixture into the soup in a thin stream, constantly stirring with the ladle. Put the soup back on low heat for another 5 minutes, but be careful not to let it boil. Adjust salt.
12. Debone the fish meat (carefully avoiding any bones) and put the meat back in the soup together with the chopped dill. Remove the pot from heat and let it rest for 10 minutes. Then serve with fresh bread and lemon slices for those who want a more sour soup.

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