LENTEN

Beetroot Borscht with Scottish Herring

Soups | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

From the recipe book 'Homemade Budget Table, Rich and Lean', compiled by John and Mary Smith.

Ingredients

Beetroot - 5 pieces
Carrot - 1 piece
Parsley Root - ½ piece
Onion - 2 heads
Celery - 2 pieces
Sunflower Oil - 2 tablespoons
Water - 4 fl oz
Wheat Flour - 2 tablespoons
Bread Kvass - 17 fl oz
Dried Mushrooms - 2.1 oz
Herring - 2 pieces

Step by Step guide

Step 1

Thoroughly wash the beetroot and bake it in the oven at 356°F until soft. Peel and cut into thin strips. Place in a pot. Soak the dried mushrooms in warm boiled water for 15-20 minutes, then drain the water and boil in salted water. Remove the mushrooms and let them cool, reserving a cup of mushroom broth.

Step 2

Finely chop the carrot, parsley, and celery. Mince the onion and sauté it in 2 tablespoons of oil. Add the vegetables and onion to the beetroot, pour in another tablespoon of oil, half a cup of water, and let it sauté. Then stir in 2 tablespoons of flour and add 500 ml of kvass, a cup of mushroom broth, and boiling water so that the vegetables are completely covered with liquid. Bring to a boil, then reduce the heat and simmer for 7-10 minutes.