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.
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.
- Beetroot: 300 g
- Sea salt: 1 kg
- Dried red kidney beans: 50 g
- Chicken broth: 5 l
2
Cut the baked beetroot, white cabbage, onion, carrot, and parsley root into strips.
- Beetroot: 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.
- 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.
- Onion: 200 g
- Carrot: 200 g
- Parsley root: 100 g
- Vegetable oil: 6 tablespoons
- Tomato paste: 50 g
- Chicken broth: 5 l
- Beetroot: 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.
- Sauerkraut: 300 g
- Dried red kidney 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.
- Crucian carp: 5 piece
- Vegetable oil: 6 tablespoons
- Parsley: 8 g
