origin: Traditional (National&Religious)
Heat butter in a saucepan over medium-high heat. Add finely chopped garlic, onions, carrot and season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add potatoes, stock, milk, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Before serving stir in dill don't overcook. Mix the sour cream with saffron and lemon juice, peck of salt and garnish the top of soup with this mixture. Serve with bread.