In a saucepan in olive oil sauté chopped onion, carrots, grated on a coarse grater. Add to vegetables fried pine nuts, mix everything.
Let the water boil in the pot. Put the crumbled cheese, stir well with a wooden spatula.
Add to the pot the diced potatoes, cook until soft.
Lay the browned vegetables to the pan, adding there is diced fish fillet, season with salt and pepper, let the soup to boil, boil for about five minutes (until the fish is cooked), add the finely chopped dill, turn off the heat, let the soup to infuse for about five minutes and pour into bowls.