(cuisine: Russian) It is necessary: ​​600-900 g of ruffs, perches and whitefish (or one chicken) – 100 g of parsley and celery roots – 2 small bunches of green onions – 3 peas of allspice – 1 bay leaf – 50 g of pressed caviar (or 2 – 3 egg whites) – 0.5 lemon – a bunch of green dill – 0.5 bottles of dry champagne. Boil small fish (or chicken) with roots, spices and salt under a lid over low heat for 2 hours, removing scale. Mix pressed caviar with 0.5 cups of cold water, add a cup of hot fish soup, stir and pour the resulting mixture into your ear. Stir with a wooden spatula for 2 minutes in one direction and set aside for 10-15 minutes. Then strain the ear through a napkin. Clean the sterlet and pat it dry with a towel. Bring the fish broth back to a boil and put the sterlet in it. When the fish emerges, reduce the fire to a minimum and cook for another quarter of an hour. Then pour in the champagne and, without bringing to a boil, remove the fish soup from the fire. Put the pieces of fish in warmed plates, pour strained fish soup again and sprinkle with dill. Separately serve lemon slices, peeled and peeled, and finely chopped green onions.