Soup of Whitefish, Pike, and Pikeperch with Smetana

Ingredients

• 3 funt whitefish, pike, or pikeperch
• 3 onion
• 1 carrot
• 1 celery/parsnip/parsley/leek
• 3 bay leaf
• 18 grains allspice
• 1 lozhka butter
• 1/2 stakan flour
• 1/2-1 stakan smetana
• 12 potato

Instructions

1. Boil, strain, and cool a root bouillon; poach the whole fish in it.
2. Make an onion-flour roux, thin with fish broth, cook potato, and add smetana.
3. Pour over dill in the tureen; serve the fish separately or with cheese meatballs or quenelle.