Beetroot soup with fish
4 servings
20 minutes
Beetroot soup with fish is a traditional Belarusian dish that combines the freshness of vegetables with the rich taste of fish. The history of this soup goes back centuries when folk recipes combined seasonal products with local traditions. This beetroot soup is characterized by its lightness and refreshing sourness provided by bread kvass and lemon juice. Beet greens and sorrel add brightness to the soup, while fish adds richness and tenderness. The dish is perfect for summer days when you want something nutritious but not heavy. It can be served chilled, making it a great choice for a summer lunch. Serving it with crayfish tails and chilled fish on beet leaves adds elegance and transforms an ordinary folk dish into a true gastronomic masterpiece.
1
In a saucepan with salted water, add carrot, 5 grams of dill, onion, tarragon, thyme, bay leaf, and black peppercorns. Place on the stove, and when the water boils, add pieces of fish and crayfish tails. Cook for 5-7 minutes until done, then remove the fish and cool it, and strain the broth: 240 ml is needed for four servings of borscht.
- Carrot: 1 piece
- Dill: 17 g
- Onion: 1 head
- Tarragon: 2 stems
- Thyme: 2 stems
- Bay leaf: 5 piece
- Black peppercorns: 1 g
- Salmon: 120 g
- Zander: 120 g
- Cancer necks: 8 pieces
- Bread kvass: 240 ml
2
Set aside 4 beet leaves for decoration, finely chop the remaining greens and stems, and blanch separately until soft (leaves for 1 minute, stems for 2 minutes) in a small amount of water. It should be lightly salted beforehand to preserve the color of the greens.
- Beet tops: 220 g
3
Wash the greens - sorrel, dill, and green onion tops - lightly dry, and chop finely. Cut the boiled beet (leave 120 ml of beet broth) and cucumbers into small cubes.
- Sorrel: 60 g
- Dill: 17 g
- Green onions: 30 g
- Beet: 170 g
- Cucumbers: 80 g
4
Place mustard, horseradish, finely chopped sorrel, remaining dill, green onions, beet and cucumber cubes in bowls for serving the borscht, add a little salt and sugar, pour everything with lemon juice and beet broth, and mix.
- Mustard: 32 g
- Horseradish: 32 g
- Sorrel: 60 g
- Dill: 17 g
- Green onions: 30 g
- Beet: 170 g
- Cucumbers: 80 g
- Salt: to taste
- Sugar: to taste
- Lemon juice: 20 ml
5
Pour the beetroot soup base with the broth in which the fish was boiled and kvass. Serve pieces of chilled fish and crayfish tails separately, placing them on beet leaves on a plate with ice.
- Bread kvass: 240 ml