Borscht with Herring
Soups • Author's
Description
This is a liquid vinaigrette that can be served hot or cold. A dressing made with sour cream, green onions, and fragrant sunflower oil can also be used.
Ingredients
- Beetroot 0 lbs
- Chicken Broth 5 qt
- Potato 15 oz
- Pickled Cauliflower 5 oz
- Sauerkraut 10 oz
- Frozen green bean pods 10 oz
- Eggplants 1 piece
- Sweet Pepper 2 pieces
- Carrot 2 pieces
- Sugar 1 tablespoon
- Fillet of Sturgeon 15 oz
- Dill 0 oz
- Vegetable Oil 5 fl oz
- Scallions 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the beetroot, potatoes, and carrots into medium cubes and sauté them in vegetable oil until tender.
Step 2
Then add the sauerkraut, diced peppers, and eggplant, season with sugar, and simmer for another five to seven minutes.
Step 3
In a large pot, combine the vegetables with the broth and cook for ten minutes, then add the green peas and diced pickles, seasoning with salt and pepper to taste.
Step 4
Season the borscht with chopped dill and green onions, and serve it with a few slices of herring placed in the bowl.
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