1 lb fish fillets
1 l (1/4 gallon) fish broth
1 large onion
0.25 lb caviar
Salt and spices on taste
Put fish in a fish broth, add salt on taste, and bring to boil.
Peel the onions, and cut into medium pieces.
Put the onions and spices into the saucepan with the fish.
Cook while removing the foam, for 10-15 minutes.
Take the fish fillets out of the saucepan, cut into serving portions, and set aside.
Grate or press the caviar, and add the caviar teaspoonful at a time into the saucepan with the boiling broth, whipping the entire time.
Let boil for 2-3 minutes more.
Pour the soup into soup bowls, put a fish portion in every bowl, and serve with rye bread.