Clean and wash the vegetables. Put 2 liters of water to boil. Cut the carrots, parsley and parsnips into rounds. Cut celery and potatoes into cubes.
When the water boils, add the vegetables and bay leaves. Let it boil for about 10 minutes. When the vegetables are almost cooked, open the can and add the fish.
Season with salt and pepper. Squeeze the lemon and add the soup with the resulting juice. Peel the garlic and crush it, then add it to the soup.
Take the soup off the heat, chop the larch leaves and sprinkle over the soup. When serving, add a tablespoon of sour cream, according to your preferences.