Diversify the family menu by preparing fish soup with herring. This delicious dish can also be made during fasting, as borsch with herring is cooked on mushroom or fish broth.
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You will need
-
- 125 g of any fish;
- 100 g of fresh or 25 g of dried mushrooms;
- 150 g of beets;
- 40 g carrots;
- 40 g of herring;
- 100 g of fresh cabbage;
- 40 g of onion;
- 20 g of parsley root;
- 40 g of vegetable oil;
- parsley or dill
- salt to taste.
Instruction manual
1
Wash dried porcini mushrooms and soak them for four to five hours or overnight. After soaking, boil them in the water in which they were.
2
Throw the prepared mushrooms into a colander. Drain the broth into the pan in which the soup will be cooked. Cool the mushrooms and finely chop them in strips.
3
Wash the beets, dry and bake in the oven. Cool it, peel and cut into strips.
4
Cut onions in half rings, grate carrots on a coarse grater. Cut the parsley root. Put everything in a frying pan and fry in vegetable oil.
5
Chop the cabbage. Cut the fish into fillets and cut into slices.
6
Butcher herring. Cut off the head, remove the insides and the dark film, remove the skin, remove the ridge and large bones. Cut the herring into small pieces.
7
Place the pot of mushroom broth on the fire. When the broth boils, put the chopped cabbage in the pan and bring the borscht to a boil again. Boil it over medium heat for ten minutes, and then put the beets, sauteed vegetables, fish and mushrooms.
8
Cook the soup after boiling for ten minutes. Add the chopped herring and cook for a few more minutes. Remove the borsch from the heat and cool a little.
9
Pour the fish borscht with herring on the plates. Finely chop the greens and sprinkle the dish before serving.
Useful advice
To prepare the broth, instead of dried, you can take fresh mushrooms. Peel, chop, fill with cold water and cook over low heat. Twenty minutes after boiling, put a few peas of black pepper, salt and cook for another hour.
Borsch with herring can also be prepared on fish stock. In this case, fill in pieces of fish or fish bones, skin, heads without gills with cold water, bring to a boil, remove the foam, salt, add onion and parsley. Cook the broth for forty minutes on low heat, then strain.