Borscht with mussels
4 servings
30 minutes
Borscht with mussels is an original culinary experiment that combines traditional motifs and marine notes. The beet broth fills it with a rich ruby color and light sweetness, while the mussels add a delicate, slightly salty depth of flavor. This borscht is a symbiosis of seafood freshness and the familiar harmony of classic borscht. Seasoned with vinegar and spices, it gains a spiciness that makes it particularly expressive. Served with sour cream, adding softness and a silky texture, it's perfect for lovers of gastronomic experiments looking to discover new facets of familiar dishes.
1
Boil the mussels (do not drain the broth, it will be useful later), chop them, and sauté with chopped onions in butter.
- Mussels: 150 g
- Onion: 1 head
- Clarified butter (ghee): 2 tablespoons
2
In a separate pot, stew chopped beetroot, carrot, and parsley with tomato paste and a small amount of water.
- Beetroot: 2 pieces
- Carrot: 1 piece
- Parsley: 1 bunch
3
Chop the cabbage and add it to the pot with vegetables after half an hour. Stew everything for about another half hour.
- White cabbage: 200 g
4
Boil the broth left after cooking mussels and add diced potatoes.
- Potato: 1 piece
5
When the potatoes are almost ready, add the sautéed vegetables and mussels to the pot, season with spices, add sugar, pour in vinegar, and salt and pepper to taste.
- Mussels: 150 g
- Beetroot: 2 pieces
- White cabbage: 200 g
- Carrot: 1 piece
- Parsley: 1 bunch
- Potato: 1 piece
- Sugar: 1 teaspoon
- Vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Borscht should be served with sour cream.
- Sour cream: 4 teaspoons
