91 Crucian borshch

• 1½–2 lbs crucians
• 2 carrots
• 1 parsley root
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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 ½ lb each washed sauerkraut and peeled, grated beets, and cook. Fry ½ finely chopped onion until golden in 2