200 gr fish 20 gr peas
15 gr rice
10 gr alycha
150 gr potataoes
20 gr onions
0,05 gr saffron
pepper
salt
Cut skinned and boned sturgeon or starred sturgeon into pieces and mince adding onions. Salt, pepper and mix with rice thoroughly.
Shape 1-2 balls per a helping and place two alycha berries inside. Sieve fish broth and place on fire. Put previously soaked peas and cook
till half readiness. Add balls, whole potatoes, shreded onions, salt, saffron infusion and bring to readiness.
