Prepare a bouillon from 1 carrot, 1 parsley root, 1 celery root, ½ onion, 10–15 allspice, 2–3 bay leaves, and 2–3 mushrooms. Strain the bouillon, add ½lb each washed sauerkraut and peeled, grated beets, and cook. Fry ½ finely chopped onion until golden in 2spoons olive oil or ⅛lb butter, mix with 1spoon flour, and add to the borshch. Pour in the beet brine. Dip ½ or 2lbs crucians,* that is, 6–8pieces, into flour or rusk crumbs and fry thoroughly in butter. Add to the borshch just before serving and bring to the boil once.