Borscht with herring
12 servings
40 minutes
Borscht with herring is an unexpected yet surprisingly harmonious blend of traditional Slavic borscht and the piquant taste of salted herring. This author’s recipe reinterprets the classic formula by adding notes of marine freshness and unexpected accents. Rich, vibrant, and aromatic, it combines the sweetness of beets, the tenderness of stewed vegetables, and the salty sophistication of herring. Sauerkraut adds a pleasant tang to the dish, while dill and green onions complete the flavor symphony with fresh herbal notes. Borscht with herring is perfect for a cozy home dinner or gastronomic experiments with traditional cuisine.
1
Cut the beetroot, potatoes, and carrots into medium cubes and fry until soft in vegetable oil.
- Beetroot: 1 kg
- Potato: 400 g
- Carrot: 2 pieces
- Vegetable oil: 100 ml
2
Then add the sauerkraut, diced peppers, and eggplant, season with sugar, and simmer for another five to seven minutes.
- Sauerkraut: 300 g
- Sweet pepper (capsicum): 2 pieces
- Eggplant: 1 piece
- Sugar: 1 tablespoon
3
In a large pot, combine the vegetables with the broth and boil for ten minutes, then add green peas, diced pickles, and season with salt and pepper.
- Chicken broth: 4 l
- Frozen green peas: 300 g
- Pickled cucumbers: 100 g
- Salt: to taste
- Ground black pepper: to taste
4
Season the borscht with chopped dill and green onions, and serve it with a few slices of herring in the bowl.
- Dill: 30 g
- Spring onion: 30 g
- Herring fillet: 400 g
