Borscht with fish
Description
A hearty first course. Borscht with fish is most often prepared during Lent, but this delicious dish can be made not only during Great Lent. Many people really love borscht with fish. Canned fish (sprats or small fish in tomato sauce) is most commonly used. However, you can use any other fish as well. Watch and remember,
Instructions
- 1
Step 1
Peel the potatoes and cut them into cubes. Place the potatoes in a pot. Pour in water and cook over medium heat. When the water boils, skim off the foam.
- 2
Step 2
2. Grate the carrots on a coarse grater.
- 3
Step 3
3. Peel the onion and cut into small cubes.
- 4
Step 4
4. Fry the onion first in vegetable oil. Stir constantly to prevent burning.
- 5
Step 5
5. Add carrots to the onion and simmer together for 5 minutes.
- 6
Step 6
6. Grate the beet on a coarse grater. Add it to the pan with the vegetables. Simmer everything together for 2-3 minutes. Add tomato paste and a little water from the main pot where the potatoes are boiling (1-2 ladles). Simmer the vegetables with the beet under the lid until tender. Keep the heat low. The vegetables should almost be stewing.
- 7
Step 7
7. Our borscht dressing will be like this.
- 8
Step 8
8. Add shredded cabbage to the boiling potatoes (they have been cooking over medium heat for about 10-15 minutes). Cook for 10 minutes.
- 9
Step 9
9. Add the borscht seasoning to the main pot. Open the can of fish. Add the contents of the can, including the sauce, to the boiling borscht.
- 10
Step 10
10. Open the can of beans. Add them to the borscht together with the sauce. Cook the borscht until done, allowing all the vegetables to become tender. Season the borscht with salt and pepper to taste. Turn off the heat. Serve the borscht. I always serve this borscht with sour cream, and during fasting periods—with vegan mayonnaise.