Fish Rassolnik Soup

Ingredients

• 3 funt assorted fish
• 2 onion
• 3/4 funt white roots
• 8 salted cucumbers
• 1 greens bouquet and dill
• 1/2 stakan flour
• 1 lozhka butter
• cucumber brine

Instructions

1. Boil and strain a broth of root trimmings, cucumber skins/seeds, fish trimmings, and cucumber brine.
2. Poach the fish fillets in turn, then hold in cold salted water.
3. Make a flour-butter roux, thin with the broth, and add roots, sliced cucumbers, and both fresh and salted fish.
4. Boil once and serve over dill; variants use barley, crayfish butter, or tomato puree.