Beetroot Soup with Fish

Ingredients

• Onion 1 head
• Carrot 1 piece
• Salmon 5 oz
• Perch 5 oz
• Crab sticks in brine 8 pieces
• Beetroot 5 oz
• Mustard Greens 10 oz
• Cucumbers 5 oz
• Sorrel 0 oz
• Scallions 0 oz
• Dill 0 oz
• Tarragon 2 stalks
• Thyme 2 stalks
• Bread Kvass 10 fl oz
• Horseradish Leaves 0 oz
• Mustard Greens 0 oz
• Bay leaf 5 pieces
• Meyer Lemon Juice 0 fl oz
• Salt to taste
• Sugar to taste
• Green peppercorns 0 oz

Step-by-Step Guide

Step 1

In a saucepan with salted water, add the carrots, 5 grams of dill, onion, tarragon, thyme, bay leaf, and black peppercorns. Place it on the stove, and as soon as the water boils, add the pieces of fish and shrimp tails. Cook for 5–7 minutes until done, then remove the fish and let it cool, while straining the broth: you will need 240 ml for four servings of beetroot soup.

Step 2

Reserve 4 beet greens for garnish, and finely chop the remaining greens and stems. Blanch them separately until tender (leaves for 1 minute, stems for 2 minutes) in a small amount of water. Before blanching, lightly salt the water to preserve the color of the greens.

Step 3

Wash the herbs — sorrel, dill, and green onion tops — then pat them dry and chop finely. Dice the boiled beets (remember to reserve 120 ml of the beet broth) and cucumbers into small cubes.

Step 4

Place mustard, horseradish, finely chopped sorrel, remaining dill, green onions, diced beets, and cucumber into the bowls intended for serving the beetroot soup (or into a soup tureen). Add a little salt and sugar, pour everything with lemon juice and beet broth, and mix well.

Step 5

Pour the base of the beet soup with the broth in which the fish was boiled, and kvass. Serve the pieces of chilled fish and crayfish tails separately alongside the soup, arranging them on beet leaves on a plate of ice.