Fish and Crayfish Soup

Ingredients

• 1 1/2-3 funt ruffe
• 25 crayfish
• 1/2 funt white roots
• 2 onion
• 1 greens bouquet and dill
• 6 grains allspice
• 3 bay leaf
• 1/16 funt vyaziga
• 1 lozhka flour
• breadcrumbs
• pikeperch quenelle
• 1/2-1 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.