Fish and Crayfish Soup

Ingredients

• funt ruffe
• crayfish
• funt white roots
• onion
• greens bouquet and dill
• grains allspice
• bay leaf
• funt vyaziga
• lozhka flour
• breadcrumbs
• pikeperch quenelle
• stakan smetana

Instructions

1. Soak and cook the vyaziga; boil and strain a ruffe-and-root broth.
2. Boil the crayfish; reserve tails and stuffed backs.
3. Pound and fry the crayfish debris with butter and flour, boil with broth, strain, and rub through a sieve.
4. Thin, add tails, vyaziga, stuffed backs, and quenelle; boil once and optionally add smetana.