Usuba
Borscht with fresh beets and fried crucian carp
Rich borscht with white cabbage and sauerkraut, red beans, and root vegetables. Served with crispy fried crucian carp and sour cream. The beets are baked in sea salt, which gives the dish a deep flavor and vibrant color.
- Prep
- 480 min
- Cooking
- 180 min
- Total
- 660 min
- Standard serving
- 1,813.2 g
Ingredients
Total 18- Beet
60 g≈ 1/4 pcs - White cabbage
120 g≈ 2.5 slice - Onion
40 g≈ 1/4 pcs - Carrot
40 g - Sauerkraut
60 g≈ 4 tbsp - Parsley root
20 g≈ 1/4 pcs - Chicken broth
1000 ml≈ 4 cup - Red Beansсушеный · красный
10 g≈ 2.5 tsp - Vegetable oil
18 ml≈ 3.5 tsp - Tomato paste
10 g≈ 2 tsp - Sugar
10 g≈ 2.5 tsp - Apple Vinegar
3 ml≈ 2/3 tsp - Sea salt
200 g≈ 2/3 cup - Crucian carp
200 g≈ 1 pcs - Parsley
1.6 g≈ 1 tsp - Sour cream
19.802 ml≈ 1.5 tbsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Bake the beets on sea salt at a temperature of 100 degrees for 2 hours.
Soak the beans in cold water overnight. Rinse, cover with water, bring to a boil under a lid and place in the oven. Cook for 40 minutes at 180 degrees.
- 2
Step 2
Cut baked beets, white cabbage, onion, carrots, and parsley root into thin strips.
- 3
Step 3
Lightly fry the sauerkraut in vegetable oil and simmer with the addition of tomato and chicken broth.
Bring 700 ml of chicken broth to a boil, add white cabbage and cook for 15 minutes.
- 4
Step 4
Stew the onion, carrot, and parsley root in vegetable oil with tomato paste and the remaining broth for 15 minutes. Add the beetroot and stir.
- 5
Step 5
Transfer the roux to the broth with cabbage and cook for another 10 minutes. Then add the braised sauerkraut.
Bring to a boil, add the baked beans, sugar, salt, black ground pepper, and apple cider vinegar. Remove from heat.
- 6
Step 6
Fry crucian carp in vegetable oil until crispy.
Pour the borscht into a bowl or ceramic cast iron pot, sprinkle with finely chopped parsley. Thread the fried crucian carp onto skewers and serve separately.
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