Squeeze [the excess liquid from] ½ lbs shredded or chopped sauerkraut and boil with 1 onion and 2–3 bay leaves. Fry 1 spoon flour in 1 spoon butter and, if desired, a finely chopped onion. Add to the soup and boil thoroughly. Remove the heads from 1 lb of smelts, wash the fish in several changes of water, salt them lightly, and set aside for an hour. Then add them to the bouillon and cook until done, approximately 15 minutes.