Soup of Pike, Beluga, Sturgeon, or Whitefish with Sauerkraut

Ingredients

• 2-3 funt pike or other large fish
• 1 1/2 funt sauerkraut
• 2 1/2 lozhka butter
• 3 onion
• 1 lozhka flour
• grated cheese
• 1 stakan cream or smetana
• pepper, bay leaf

Instructions

1. Fry onion and sauerkraut with flour and thin with strained fish bouillon; cook done.
2. Fry the portioned fish fillets and finish cooking in the soup.
3. Add optional cheese, pepper, and cream or smetana; boil once and serve with greens.