This traditional Russian soup is the Russian answer to bouillabaisse. The soup consists of a clear broth, fish, and root vegetables. Traditionally, with catfish, bream, or ruffe, but you can substitute whatever looks freshest at the grocery store.
In a large pot, heat the chicken stock, black pepper, salt, and bay leaf on medium-high, and bring the stock to a boil. Add the potato, turnip, onion, celery, and carrots to the pot. Cook the vegetables for about 10 minutes or until the vegetables are tender. Reduce the heat to a simmer, and add the fish. Continue to cook until the fish is cooked through, another 5 to 10 minutes.
Add the parsley, dill, and lemon juice. Cook for a minute longer. Adjust the seasonings, and serve.