Diversify the family menu with herring fish borscht. This tasty dish can also be made during Lent, as herring borscht is cooked in mushroom or fish broth.
It is necessary
-
- 125 g of any fish;
- 100 g fresh or 25 g dried mushrooms;
- 150 g of beets;
- 40 g carrots;
- 40 g herring;
- 100 g fresh cabbage;
- 40 g onions;
- 20 g parsley root;
- 40 g of vegetable oil;
- parsley or dill
- salt to taste.
Instructions
Step 1
Rinse dried porcini mushrooms and soak for four to five hours or overnight. After soaking, boil them in the water they were in.
Step 2
Discard ready-made mushrooms in a colander. Drain the broth into a saucepan in which the borscht will be boiled. Refrigerate the mushrooms and cut them into small strips.
Step 3
Wash the beets, pat dry and bake in the oven. Refrigerate, peel and cut into strips.
Step 4
Cut the onions into half rings, grate the carrots on a coarse grater. Chop the parsley root. Put everything in a skillet and fry in vegetable oil.
Step 5
Chop the cabbage. Fillet the fish and cut into slices.
Step 6
Butcher the herring. Cut off the head, remove the entrails and dark film, remove the skin, take out the ridge and large bones. Cut the herring into small pieces.
Step 7
Place the pot of mushroom broth on the fire. When the broth boils, put chopped cabbage in a saucepan and bring the borsch to a boil again. Cook it over medium heat for ten minutes, then add the beets, sauteed vegetables, fish and mushrooms.
Step 8
Boil the borscht after boiling for ten minutes. Then add the sliced herring and cook for a few more minutes. Remove the borscht from heat and chill slightly.
Step 9
Pour the fish borscht with herring into bowls. Chop the herbs finely and sprinkle over the dish before serving.
