We take pike perch, carp, pelengas – we separate the fillet from the bone. We set aside the fillet, and put the skeleton of the fish and the head, along with the heads of salmon, trout and some other river fish of your choice, into the water and cook the broth. While the water with the fish boils, you can’t leave the pan, you need to constantly remove the foam until it boils. When the broth boils, put it on a slow fire and cook for one hour until the heads are boiled. Throw 1 whole carrot and 1 whole onion into the boiling broth. 20 minutes before removing the broth from the heat, throw in the shrimp. We remove the broth, carefully select the shrimp with a slotted spoon and clean them, and crush the heads and skeletons of the fish well with a crush for mashed potatoes, after which we filter the broth, additionally putting 2-3 layers of gauze into a fine sieve. We put the strained broth on the fire, put mussels, coarsely chopped carrots, chopped onions into it. While the mussels are boiled, we take the fillets of salmon, trout, pike perch, carp, pelengas and the mode into small squares, add salt to the broth and throw in all the fish fillets and shrimp, which we cleaned before. We wait until everything boils over low heat, let it boil for 10 minutes, at this time finely chop the dill and green onions and throw in the soup, then peppercorns and ground pepper to taste and at the very end pour in 0.050 g of any vodka. The soup is thick and rich.