Carp borscht recipe: a lean dish that Taras Shevchenko simply loved
Carp borscht recipe. Source: proborsch.com
The recipe for lean borscht with carps, which was so loved by Kobzar, from the famous chef Yevhen Klopotenko. SSPDaily tells about it.
The recipe for a delicious lean borscht is published on the chef's page.
"Taras Hryhorovych wrote in his biography that he was very fond of Odesa borsch with carps," Klopotenko wrote on his page.
Ingredients:
- 6 small crucian carp or other fish you like
- 1 tbsp of flour
- large beetroot
- onion
- 4 potatoes
- one carrot
- 200 g of cabbage
- 200 ml of tomato juice
- salt and spices to taste, bay leaf
Recipe for carp borscht
- Salt peeled crucian carp (or other fish) well and bread in flour. Fry the crucian carp until golden brown. Transfer to paper towels to absorb excess oil.
- Peel vegetables: a large beet, a medium onion, four medium potatoes and one medium carrot. Dice onion and grate the carrots and beets.
- Fry the onion in vegetable oil in a deep frying pan until soft. Add the grated carrots and beets, pour in 200 ml of tomato juice, preferably homemade, and simmer for a few minutes. Add 150 ml of water, bring to a boil and simmer for 10 minutes.
- Meanwhile, put the peeled and diced potatoes in a saucepan and add 2 liters of water. Add salt and cook over medium heat for 20 minutes. Add chopped fresh cabbage to the pot and cook for another 10 minutes.
- Then add the vegetables from the pan, 2 bay leaves, a couple of allspice peas, salt, and pepper to the pan to taste. Leave on low heat for 5 minutes.
- Add the fried crucian carp to the borscht and cook everything together for a few minutes.
