Beetroot with fish is a rather unusual solution. Not everyone dares to combine beets and fish, but not in this case.
Required products:
- hot smoked fatty fish fillets - about 300 grams;
- young beets with tops - 2 pieces;
- boiled eggs (chicken) - 3 pieces;
- small cucumbers - 3 pieces;
- apples (preferably green) - 2 pieces;
- rye flour bread, stale - 1 slice;
- green onions - 30-40 grams;
- dill - 15-20 grams.
Preparation:
1. Cut off the leaves of the beets and set them aside. Wash the beetroot tubers thoroughly, preferably with a brush, put in a saucepan with two liters of cold water, put on fire, cook until soft (about forty minutes). Remove the finished beets from the saucepan (do not pour the broth), cool, peel, chop with thin strips. Rinse a couple of beet leaves, cut thinly.
2. Strain the broth, then put the chopped beets and leaves into it, add a piece of rye bread. Cover and place in a cool place overnight. Then remove the bread, and salt and pepper the broth.
3. Simmer the fish fillet in salted water (two minutes), then cool, disassemble into small pieces. Peel the eggs, crush them with a fork. Chop greens (dill, onion). Peel the cucumbers and apples, cut into thin, but not long strips.
4. Serve the beetroot as follows. Arrange the prepared ingredients on plates: fish, eggs, cucumbers, apples, herbs. Then add the infused beetroot broth along with the beets to the plates. Top up the beetroot with a spoonful of sour cream.
