Baked beetroot borscht with Scottish herring
6 servings
40 minutes
Borscht made from roasted beets and Scottish herring is an exquisite and unexpected take on traditional Russian soup. Roasted beets give the dish a rich, sweet flavor with a hint of smokiness, while dried mushrooms add depth and an earthy aroma. Kvass, used instead of traditional vinegar, imparts a mild tang and pleasant fermented complexity to the borscht. The Scottish herring, an unexpected addition, brings a piquant salty freshness, creating a refined combination of flavors. This borscht not only warms but also surprises and delights with its balance of sweetness, acidity, and umami. A wonderful choice for those seeking a new perspective on Russian cuisine that blends tradition with gastronomic experimentation.
1
Wash the beetroot well and bake in the oven at 180 degrees until soft. Peel and cut into thin strips. Place in a pot. Soak dried mushrooms in warm boiled water for 15-20 minutes, then drain the water and boil in salted water. Remove the mushrooms and cool, saving a cup of mushroom broth.
- Beetroot: 5 piece
- Dried mushrooms: 60 g
2
Chop the carrot, parsley, and celery finely. Mince the onion and sauté in 2 tablespoons of oil. Add the vegetables and onion to the beet, pour in another tablespoon of oil, half a glass of water, and let it sauté. Then mix in 2 tablespoons of flour and add 2 glasses of kvass, a glass of mushroom broth, and boiling water until the vegetables are completely covered with liquid. Bring to a boil, then reduce the heat and cook for 7-10 minutes.
- Carrot: 1 piece
- Parsley root: 0.5 piece
- Celery: 2 pieces
- Onion: 2 heads
- Sunflower oil: 2 tablespoons
- Water: 0.5 glass
- Wheat flour: 2 tablespoons
- Bread kvass: 2 glasss
- Dried mushrooms: 60 g
3
Add previously boiled mushrooms and pieces of Scottish salted herring to the ready soup. Let it sit for a while and serve.
- Dried mushrooms: 60 g
- Herring: 2 pieces
