Fish Shchi of Sorrel and Spinach

Ingredients

• 8 ruffe
• 1 1/2 funt fresh sturgeon
• 1/2 funt white roots
• 2 onion
• 1 greens bouquet
• 3/4 funt spinach
• 3/4 funt sorrel
• 1/2 stakan flour
• 1 lozhka butter
• 3/4 stakan smetana
• 6 hard eggs

Instructions

1. Boil and strain a ruffe-and-root broth.
2. Scald, skin, and poach the sturgeon in the broth; portion it.
3. Prepare sorrel and spinach as in No. 93 and season the shchi with flour, butter, and smetana.
4. Add the sturgeon and serve with hard eggs.