Cut 2–3 lbs beluga or sturgeon into small pieces and wash thoroughly. Squeeze out 3–4 glasses sauerkraut and fry slightly in a saucepan in 2 spoons poppy seed or sunflower seed oil. Heat 2 spoons oil in a separate pan and fry 1–2 onions and the fish dipped in flour. Mix everything together, cover with about 10–12 glasses boiling water, and add 2–3 bay leaves, 2–3 black peppercorns, and ¼–½ lb unpressed black caviar. Cook until done and serve.