Borscht with Carps

Soups | Russian cuisine

⏳ Time

3 hours + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Borscht with carps

Ingredients

Beetroot - 10.6 oz
White Cabbage - 21.2 oz
Onion - 7.1 oz
Carrot - 7.1 oz
Sauerkraut - 10.6 oz
Parsley - 3.5 oz
Chicken Broth - 5 qt
White Beans - 1.8 oz
Vegetable Oil - 6 teaspoons
Passata Tomato Sauce - 1.8 oz
Sugar - 1.8 oz
Apple Cider Vinegar - 1 tablespoon
Ocean salt - 2 lbs
Crucian Carp - 5 pieces
Parsley - 0.3 oz
Sour Cream - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Roast the beetroot on sea salt at a temperature of 212°F for 2 hours. Soak the beans in cold water overnight. Rinse, cover with water, bring to a boil with the lid on, and then place in the oven – cook for 40 minutes at a temperature of 356°F.

Step 2

Cut the roasted beetroot, white cabbage, onion, carrot, and parsley root into julienne strips.

Step 3

Sauté the sauerkraut briefly in vegetable oil and then simmer it with the addition of tomato and chicken broth. Bring 700 ml of chicken broth to a boil, add the green cabbage, and cook for 15 minutes.

Step 4

Sauté the onions, carrots, and parsley root in vegetable oil with tomato paste and the remaining broth for 15 minutes, then add the beetroot and stir.

Step 5

Transfer the sautéed mixture to the broth with cabbage and cook for another 10 minutes, then add the blanched sauerkraut. Bring to a boil, season with baked beans, sugar, salt, ground black pepper, and apple cider vinegar, and remove from heat.

Step 6

Fry the crucians in vegetable oil until they form a crispy crust. Pour the borscht into a bowl or a ceramic pot, and sprinkle with finely chopped parsley. Skewer the fried crucians and serve them separately.