A thin fish soljanka is prepared as follows: Finely chop 1 onion and fry in 2 spoons animal fat. Sprinkle with 1½ spoons flour, fry lightly, and dilute with water. Add about 3 lbs raw fish cut into small pieces, such as sturgeon, white sturgeon, and whitefish, an equal amount of each. Add a bay leaf, pepper, 10 olives, 10 finely sliced field mushrooms, 2 salted cucumbers, and a little fresh cabbage or sauerkraut, previously scalded with boiling water. Bring to a boil several times so that the fish cooks. Add cucumber brine to taste and bring to a boil. Add sour cream, strew with greens, and serve.