Borsch with carp

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0.5 kg carp

100 g beans

400 g cabbage

3 potatoes

2 medium beets

50 g dried mushrooms

1 onion

1 carrot

1 at the root of parsley and celery

2 Art. l. tomato paste

2 Art. l. vinegar

1 Art. l. sugar

salt, pepper, herbs

Mushrooms and beans soak overnight, pour fresh water and boil separately (not to pour the broth. Onions cut into cubes and fry in oil, add grated carrot on a coarse grater and the roots of parsley and celery and cook until soft. Beets cut into strips and cook until tender, add the tomato paste, vinegar and sugar and simmer for a few minutes. Connect the two broths. When the liquid comes to a boil, add salt and add the shredded cabbage and diced potatoes. When the vegetables are cooked, add the carrots and beets with roots and onions, bring to a boil and put in soup peeled and gutted carp, bring to a boil and pepper and cook for 1-2 minutes. Serve the soup, sprinkle with herbs.

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