Borscht with crucian carp

5 servings

180 minutes

Borscht with crucians is an amazing dish where the classic taste of borscht gains a new sound thanks to tender, crispy fried crucians. This recipe was born as a culinary experiment combining traditional Russian flavors with an unexpected addition. Baked beets give the borscht a rich color and sweet taste, sauerkraut adds a pleasant sourness, and beans make the dish nutritious and filling. The crucians fried to a golden crust become the highlight of the presentation, turning a simple homemade dish into a gastronomic delight. Served in a ceramic pot with farmer's sour cream and herbs, it feels truly rustic and cozy. Perfect for a leisurely family lunch, combining rich aromas, tender texture, and crispy fish in one magnificent dish.

Energy value per serving

• Calories: 812.7
• Proteins: 80.6g
• Fats: 36.6g
• Carbohydrates: 39.4g

Ingredients

• Beet: 300 g
• White cabbage: 600 g
• Onion: 200 g
• Carrot: 200 g
• Sauerkraut: 300 g
• Parsley root: 100 g
• Chicken broth: 5 l
• Dry red beans: 50 g
• Vegetable oil: 6 tbsp
• Tomato paste: 50 g
• Sugar: 50 g
• Apple cider vinegar: 1 tbsp
• Sea salt: 1 kg
• Crucian carp: 5 pc
• Parsley: 8 g
• Farmer's sour cream: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Bake the beetroot in sea salt at 100 degrees for 2 hours. Soak the beans in cold water overnight. Rinse, add water, bring to a boil covered, and place in the oven — cook for 40 minutes at 180 degrees.

   Required ingredients:

   • Beet: 300 g
   • Sea salt: 1 kg
   • Dry red beans: 50 g
   • Chicken broth: 5 l

2. Cut the baked beetroot, white cabbage, onion, carrot, and parsley root into strips.

   Required ingredients:

   • Beet: 300 g
   • White cabbage: 600 g
   • Onion: 200 g
   • Carrot: 200 g
   • Parsley root: 100 g

3. Sauté the sauerkraut in vegetable oil and simmer with tomato and chicken broth. Bring 700 ml of chicken broth to a boil, add the white cabbage, and cook for 15 minutes.

   Required ingredients:

   • Sauerkraut: 300 g
   • Vegetable oil: 6 tablespoons
   • Tomato paste: 50 g
   • Chicken broth: 5 l

4. Sauté onion, carrot, and parsley root in vegetable oil with tomato paste and remaining broth for 15 minutes, then add beetroot and mix.

   Required ingredients:

   • Onion: 200 g
   • Carrot: 200 g
   • Parsley root: 100 g
   • Vegetable oil: 6 tablespoons
   • Tomato paste: 50 g
   • Chicken broth: 5 l
   • Beet: 300 g

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

   Required ingredients:

   • Sauerkraut: 300 g
   • Dry red beans: 50 g
   • Sugar: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Apple cider vinegar: 1 tablespoon

6. Fry the crucians in vegetable oil until crispy. Pour the borscht into a plate or ceramic pot, and sprinkle with finely chopped parsley. Skewer the fried crucians and serve separately.

   Required ingredients:

   • Crucian carp: 5 piece
   • Vegetable oil: 6 tablespoons
   • Parsley: 8 g