Borscht with Carps

Ingredients

• Beetroot 10 oz
• White Cabbage 20 oz
• Onion 5 oz
• Carrot 5 oz
• Sauerkraut 10 oz
• Parsley 5 oz
• Chicken Broth 5 qt
• White Beans 0 oz
• Vegetable Oil 6 teaspoons
• Passata Tomato Sauce 0 oz
• Sugar 0 oz
• Apple Cider Vinegar 1 tablespoon
• Ocean salt 0 lbs
• Crucian Carp 5 pieces
• Parsley 0 oz
• Sour Cream 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Roast the beetroot on sea salt at a temperature of 210°F for 2 hours. Soak the beans in cold water overnight. Rinse, cover with water, bring to a boil with the lid on, and then place in the oven – cook for 40 minutes at a temperature of 355°F.

Step 2

Cut the roasted beetroot, white cabbage, onion, carrot, and parsley root into julienne strips.

Step 3

Sauté the sauerkraut briefly in vegetable oil and then simmer it with the addition of tomato and chicken broth. Bring 700 ml of chicken broth to a boil, add the green cabbage, and cook for 15 minutes.

Step 4

Sauté the onions, carrots, and parsley root in vegetable oil with tomato paste and the remaining broth for 15 minutes, then add the beetroot and stir.

Step 5

Transfer the sautéed mixture to the broth with cabbage and cook for another 10 minutes, then add the blanched sauerkraut. Bring to a boil, season with baked beans, sugar, salt, ground black pepper, and apple cider vinegar, and remove from heat.

Step 6

Fry the crucians in vegetable oil until they form a crispy crust. Pour the borscht into a bowl or a ceramic pot, and sprinkle with finely chopped parsley. Skewer the fried crucians and serve them separately.