Beetroot Borscht with Scottish Herring
Soups • Russian
Description
From the recipe book 'Homemade Budget Table, Rich and Lean', compiled by John and Mary Smith.
Ingredients
- Beetroot 5 pieces
- Carrot 1 piece
- Parsley Root ½ piece
- Onion 2 heads
- Celery 2 pieces
- Sunflower Oil 2 tablespoons
- Water 5 fl oz
- Wheat Flour 2 tablespoons
- Bread Kvass 15 fl oz
- Dried Mushrooms 0 oz
- Herring 2 pieces
Step-by-Step Guide
Step 1
Thoroughly wash the beetroot and bake it in the oven at 355°F until soft. Peel and cut into thin strips. Place in a pot. Soak the dried mushrooms in warm boiled water for 15-20 minutes, then drain the water and boil in salted water. Remove the mushrooms and let them cool, reserving a cup of mushroom broth.
Step 2
Finely chop the carrot, parsley, and celery. Mince the onion and sauté it in 2 tablespoons of oil. Add the vegetables and onion to the beetroot, pour in another tablespoon of oil, half a cup of water, and let it sauté. Then stir in 2 tablespoons of flour and add 500 ml of kvass, a cup of mushroom broth, and boiling water so that the vegetables are completely covered with liquid. Bring to a boil, then reduce the heat and simmer for 7-10 minutes.
Step 3
Add the previously boiled mushrooms and pieces of Scottish salted herring to the finished soup. Let it stand for a while and serve.
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