1 c broth or water
1 tb flour
1 tb butter
1 c fish broth
1 c pickle marinade
1 c dry white vine
1 ea parsley root
1 ea celery root
7 ea pickled
8 ea olives
sault to taste

Melt butter in the pan, stir in flour quickly and cook on low heat until the red colour.Dissolve it in broth, add salt to taste and cook for 20 minutes. Add drained pickle marinade and vine. Remove seeds from pickled cucumbers, cut into long strips, scald. Add finely chopped roots, mushrooms, boneless olives to cucumbers. Pour over broth and boil for 15-20 minutes. Pour into the vine liquid. Cook until dense, add a little flour if needed. Serve hot to sturgeon, stellate sturgeon, sterlet.