Shchuchina

In a large pot, bring water to a boil with bay leaf, dried dill, crushed peppercorns, and quartered onions. Add salt.

Submerge pieces of fish in boiling water. The fish should lie fairly tightly in the water, with just a slight covering of water. Wait for it to boil again and then remove from heat. Allow the contents of the pot to cool on their own. Meanwhile, the fish will finish cooking while retaining its shape, and the broth (ukhа) will be infused with its aroma and flavor. It's better not to cover it with a lid to maintain the clarity of the broth.

Remove the fish from the pot and strain the fish soup through a napkin. Dilute the soup with okroshka kvass and add brine. Season with grated horseradish to taste.

Chop cucumbers and radishes finely. Mince the greens as small as possible. Only chop the leaves of parsley, while the stems can be used when cooking fish soup.

Place pieces of fish, boiled crayfish necks (in the photo crayfish shells repaired with pike perch quenelle), chopped vegetables and greens in a serving plate. Pour with a mixture of fish soup, kvass, and brine. The pike dish is ready; serve it cold.