Borscht from the chef
Description
The soup is simple and quick to prepare. The chef's borscht recipe is easy, with affordable ingredients, but it will still take a bit of time. However, believe me, that time will be rewarded with an excellent and unique flavor. Rich, unusual, made on fish broth... this borscht is perfect for a family lunch. An interesting recipe worthy of your attention. Serve the soup hot.
Instructions
- 1
Step 1
First, roast the beet on sea salt in the oven at 100 degrees (for about 2 hours). Then, slice the cooled beet into strips.
- 2
Step 2
Fry cleaned and gutted crucian carps in vegetable oil until a crispy crust forms. Set aside two crucian carps for fish broth.
- 3
Step 3
Place the cleaned crucian carps into a pot, pour water over them, and simmer over low heat for about 40 minutes. You can add bay leaf and allspice.
- 4
Step 4
Cut the cleaned and washed parsley root into thin strips.
- 5
Step 5
Cut the carrots and onion into thin strips as well.
- 6
Step 6
Sauerkraut should be lightly sautéed in vegetable oil. Then add 2-3 tablespoons of tomato paste and a glass of fish broth to the pan.
- 7
Step 7
Add fresh cabbage, cut into strips, to boiling fish broth (strained) and cook for about 15 minutes.
- 8
Step 8
Sauté the onion, carrot, and parsley root slightly in vegetable oil. Then add 2-3 tablespoons of fish broth and the beetroot.
- 9
Step 9
Simmer the vegetables in a pan for about 10 minutes, then add tomato paste. Mix well and cook for another 5 minutes. Add the sauce to the cabbage in the broth and cook for 10 minutes.
- 10
Step 10
Next, bring the borscht to a boil and add sauerkraut, salt, pepper, apple cider vinegar, and finely chopped herbs.
- 11
Step 11
The ready borscht from the chef can be served in different ways: by placing the fried crucian carp directly into the bowl of borscht or separately on a plate. We chose the first option.