Borscht with Crucian Carp
Description
Today, I would like to present you a dish usually prepared during fasting periods. A fish-based first course, colorful and vibrant. A hearty, rich, and unusual red borscht with crucian carp is a very delicious dish. I highly recommend it! Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Wash and peel the vegetables. Gut and scale the fish. Boil the beans until cooked.
- 2
Step 2
Cut the onion into cubes. Fry the mushrooms in a small amount of oil together with the onion.
- 3
Step 3
Cut the potatoes, carrots, and beets into julienne strips.
- 4
Step 4
Sauté the carrots in a small amount of oil.
- 5
Step 5
Add the beetroot and sauté together.
- 6
Step 6
Cut the pepper into pieces.
- 7
Step 7
Place a pot of water over heat, bring to a boil, add bay leaf, pepper, sautéed mushrooms with onions, and sliced potatoes.
- 8
Step 8
Prepare the tomato paste. Add a small amount of broth to it.
- 9
Step 9
Add tomato paste to the fried carrots and beets. Mix well and simmer for a short while.
- 10
Step 10
Add pepper, a spoonful of vinegar, a little sugar, and salt to taste.
- 11
Step 11
Finely chop the cabbage.
- 12
Step 12
Add the sautéed vegetables to the mushroom broth.
- 13
Step 13
Simmer over low heat for 15-20 minutes.
- 14
Step 14
Then add the beans to the borscht.
- 15
Step 15
Cut the crucian carp into portion pieces.
- 16
Step 16
Salt the fish and coat in flour.
- 17
Step 17
Fry the crucian carps until cooked through and golden brown.
- 18
Step 18
Add cabbage and garlic to the borscht. Cook until the vegetables are done.
- 19
Step 19
Add the chopped herbs.
- 20
Step 20
Add the crucian carp to the borscht. Do not cook, just bring to a boil, then set aside. Let the borscht stand for 15–20 minutes before serving.
- 21
Step 21
Fragrant borscht with crucian carp is ready!
- 22
Step 22
Serve with a spoonful of sour cream.