The ancient Romans were the first to learn to cook borscht. They grew a lot of cabbage and beets especially for this soup. From Rome, this soup gradually penetrated the cuisines of the peoples of other countries and acquired its own national characteristics in each of them. One of the varieties of this dish is borsch with sterlet.
It is necessary
-
- sterlet 500-600 g;
- beets 2 pcs.;
- fresh cabbage 300 g;
- parsley and celery root;
- 3-4 potatoes;
- carrots 1 pc.;
- butter 30 g;
- tomato paste 2 tablespoons;
- sugar 5 g;
- onion 1 pc.;
- black peppercorns
- salt
- Bay leaf;
- chopped herbs and sour cream.
Instructions
Step 1
Disassemble the sterlet into fillets and ridge. Cut the fillet into portions, place together with the ridge in a saucepan with cold water and put on high heat. When the water boils, remove the foam from its surface with a slotted spoon. Season with salt, add 3-4 black peppercorns, bay leaves, parsley and celery root. Cook for 25-30 minutes. Then strain the broth.
Step 2
Cut the beets into thin strips and place them in a stewing container. Add butter, tomato paste and some sugar. Add water and simmer over low heat, stirring occasionally. To prevent the beets from burning, add water as it boils down. Young beets are cooked for 10-15 minutes, ripe beets - 35-40 minutes.
Step 3
Cut potatoes and onions into cubes, fresh cabbage into strips, grate carrots on a coarse grater. In a skillet with vegetable oil, save the onions and carrots until soft.
Step 4
Bring fish stock to a boil. Put cabbage, potatoes, stewed beets and sautéed vegetables into the boiling broth. Cook them for 30 minutes.
Step 5
To give the borsch a bright color, prepare beet infusion. Grate the peeled beets on a coarse grater, place in a saucepan with hot water. The volume of water should be 2 times the beet. Add vinegar, bring to a boil, remove from heat and let the broth steep for 20 minutes. Pour this infusion into a saucepan with borscht before serving.
Step 6
Pour borscht into bowls, add boiled fish to each piece, season with sour cream and chopped herbs.
