Pour water to saucepan, bring to a boil, add parsley and celery, and boil 5-7 minutes.
Onions and leeks rub with salt in a porcelain dish, and add to the boiling broth. Add pepper peas.
When the broth will turn green, add dill, salt to taste, simmer 3 minutes and remove from heat. Let stand covered for 5 minutes.
Pour cooked soup in bowls and garnish to taste.
Ready in: 40 minutes.