Soup of Whitefish, Pikeperch, Tench, Pike, or Sturgeon with Pearl Barley

Ingredients

• 3-4 funt fish
• 2 onion
• 1 lozhka butter
• 1 lozhka flour
• 6 potato
• 1/3 stakan pearl barley
• nutmeg
• 6 grains plain pepper
• 1/2-1 stakan smetana
• carrot/parsley/leek/celery

Instructions

1. Fry onion and flour, thin with strained fish bouillon, and add potato and fish.
2. Finish on low heat; add cooked pearl barley, nutmeg, pepper, and parsley.
3. Optionally whiten with smetana, or use the alternate version with barley kasha.