Don-style cabbage soup with fish
Description
A hearty first course. Cossacks certainly know how to cook. Even their cabbage soup turns out extraordinary. The original recipe calls for fresh river fish, but unfortunately, I'm not a fisherwoman, and good river fish isn't readily available in stores. Therefore, for preparing Don-style fish shchi, you can use any white fish—just the fillet part. Make sure it's boneless. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Soak the beans overnight or at least for a couple of hours. I also cook them a little before the actual preparation.
- 2
Step 2
Peel the potatoes and cut them into pieces, but not too small. If the potatoes are small, just cut them in half. Put them to boil.
- 3
Step 3
While the potatoes are boiling, finely chop the onion and grate the carrot. Sauté the vegetables in oil until golden brown.
- 4
Step 4
When the potatoes come to a boil, add the beans and fried vegetables. Reduce the heat and let it simmer over low heat.
- 5
Step 5
After 10 minutes, cut the fish into pieces and add to the soup.
- 6
Step 6
Squeeze the sauerkraut, but do not discard the juice from it. Fry the sauerkraut in a pan until golden brown. When the potatoes are ready, add the sauerkraut and spices to taste to the soup. Cook for another 5–7 minutes.
- 7
Step 7
Let the finished Don fish borscht steep for a while — then serve it with sour cream and black bread.