Cold borscht with Norwegian herring
4 servings
35 minutes
Cold borscht with Norwegian herring is an exquisite blend of traditional Russian cuisine with hints of the northern seas. This dish combines the richness of beet broth, the tenderness of boiled potatoes, and the spiciness of lightly salted Norwegian herring. The slight acidity of kefir adds freshness to the soup, while herbs provide aroma. Historically, cold soups were popular in Russia due to their refreshing nature, especially in summer. This borscht stands out for its contrasting flavors: salty fish, sweet beets, and creamy kefir create a harmonious combination. Serving it with boiled eggs adds heartiness to the dish, and the original presentation makes it perfect for festive and everyday dinners. Cold borscht with Norwegian herring is a refined delight that reveals the depth of Russian gastronomic traditions.
1
Cut the potatoes into squares about 4 cm on each side, boil, and cool. Fillet the Norwegian herring and slice it.
- Potato: 400 g
- Norwegian lightly salted herring: 1 piece
2
Whisk the kefir, add broth, diced boiled beetroot, some chopped green onion, and dill. When serving, place three cubes of potato in each plate and top each with a slice of herring.
- Kefir: 500 ml
- Chicken broth: 300 ml
- Beetroot: 200 g
- Spring onion: 3 stems
- Dill: 0.5 bunch
3
Pour the liquid so that the herring is above the soup level. Place slices of boiled egg in the plates. Sprinkle with finely chopped green onions and dill.
- Norwegian lightly salted herring: 1 piece
- Chicken egg: 4 pieces
- Spring onion: 3 stems
- Dill: 0.5 bunch
- Salt: to taste
