Borsch with carp

Borscht with fish Borscht - one of the most famous folk dishes. In Ukraine, prepared three kinds of borscht - red, green and lean. Red - prepared with cabbage, buryak, carrots, parsley, and from the second half of the 19th century - with potatoes. On holidays borsch was cooked on meat broth, on weekdays - with lard, garlic and onions. Green borsch (spring) brewed with kvass. It also added nettles, loboda, young leaves of beets, boiled eggs, sour cream or damp cheese. In post brewed lean borsch without meat and fat, only in sunflower oil, but to improve the taste - added mushrooms, fresh toasted or boiled fish. This national and very favorite dish is prepared not only every day, but also for Christmas, weddings, christenings, funeral days.

Borscht with fish Borscht - one of the most famous folk dishes. In Ukraine, prepared three kinds of borscht - red, green and lean. Red - prepared with cabbage, buryak, carrots, parsley, and from the second half of the 19th century - with potatoes. On holidays borsch was cooked on meat broth, on weekdays - with lard, garlic and onions. Green borsch (spring) brewed with kvass. It also added nettles, loboda, young leaves of beets, boiled eggs, sour cream or damp cheese. In post brewed lean borsch without meat and fat, only in sunflower oil, but to improve the taste - added mushrooms, fresh toasted or boiled fish. This national and very favorite dish is prepared not only every day, but also for Christmas, weddings, christenings, funeral days.

Ingredients:

• Carp 500g
• White cabbage 400 g
• Onions 1 pc.
• Potatoes 3 pcs.
• Carrot 2 pcs.
• Beets 1 pc.
• Beans white dry 100 g
• Garlic 2 cloves
• Tomato juice 500 ml
• Green onions 1 bunch
• Parsley fresh 1 bunch
• Fresh dill 1 bunch
• Sunflower refined sunflower oil 6 tbsp. l.
• Pepper black ground 2 pinch
• Salt 2 pinch
• Bay leaf 2 pcs.
• Wheat flour 4 tbsp. l.

Instructions

• Step 1 The main products for cooking: carp, potatoes, cabbage, beets, tomato juice, beans, carrots and onions.
• Step 2 Wash the beans and pour hot water for 2-3 hours, then drain the water. Put the beans in a saucepan, pour 3 liters of cold water and cook until half cooked.
• Step 3 Clean the beet and cut into strips.
• Step 4 Carrots and onion peel and chop.
• Step 5 Then let the beets pass in the oil, then add it to the pan with beans and cook for 15 minutes.
• Step 6 Next, carrots and onions pass, and then put them in a saucepan and cook for another 15 minutes.
• Step 7 Peel the potatoes and cut them into cubes. Add to the pan, cook for 20 minutes.
• Step 8 Cleaned from scales and gutted carp rinse, dry, roll in flour and fry in sunflower oil until cooked.
• Step 9 Next, remove all the bones from the carp.
• Step 10 Put the fish in a frying pan. Add sunflower oil and lightly fry, then add the tomato and simmer for 15-20 minutes. Then we put it into a saucepan.
• Step 11 Cabbage shred and add to the pan, cook for 5 minutes.
• Step 12 Parsley, dill, bay leaf, green onion, as well as finely chopped garlic and ground pepper add to borsch after cabbage.
• Step 13 Ready borscht to salt to taste.