Cooking cold borscht with fish. How to cook fish borscht? Lenten dish - borscht with fish Fish how to cook shabby borscht
Few people know how to cook fish borscht. Indeed, in our country it is customary to make such a dish based on beef broth. But if you want to diversify your diet and surprise your household with an unusual dinner, we recommend making them a tasty and rich fish borscht.
In this article we will tell you how to prepare this dish from frozen and canned food.
Making a hearty and tasty borscht with fish
If you decide to use frozen fish to prepare red soup, then before heat treatment it should be kept in the refrigerator until it thaws. After all, this is the only way you can remove all inedible elements from the product. But first things first.
So, homemade fish borscht requires the use of the following ingredients:
Treatment
Fish borscht turns out delicious using any type of fish. We decided to use pollock. It should be thawed, rinsed, and then cleaned of entrails, fins and tail removed. Next, you need to pull off all the skin from the fish and remove the bones from the meat. As a result, you should get a clean fillet, which must be divided into large pieces.
Preparing vegetables
The presented dish includes the same set of products as borscht cooked in beef broth. So, you need to wash the purchased vegetables thoroughly and start chopping them. Onions and potatoes should be cut into cubes, and carrots and beets should be grated on a large grater. As for fresh herbs, all you need to do is chop them.
Sautéing some components
Due to the fact that borscht with fish is prepared using low-fat varieties of the product, additionally sautéed vegetables should be added to it. To do this, you need to heat the vegetable fat in a saucepan, and then put the carrots and onions in it. Fry these ingredients until they turn brownish. Finally, season the vegetables with pepper and salt and then leave them aside (while the borscht is being prepared).
Cooking red soup on the stove
After processing the vegetables and fish, you can begin heat treatment of the entire first course. First you need to boil water in a saucepan, and then put pieces of pollock in it, season with pepper and salt. After 20 minutes, the fish must be removed from the broth and left on a plate. Next, add sauerkraut and grated beets to the soup. It is advisable to cook these ingredients for 24 minutes. After this, add potatoes with chopped herbs to them, and then cook everything for about ¼ hour.
Final stage
After the potatoes become soft, you need to add previously cooked fish and sautéed vegetables to the broth. After tasting the dish, you need to add some additional spices to it (at your personal request). After five minutes, the borscht should be removed from the heat and then kept covered for about ¼ hour.
We present it to the table correctly
We’ll talk about how to make borscht with canned fish a little further. Now I would like to tell you how the dish described above should be served at the family table.
After a short soak under the lid, the red soup needs to be poured into plates and presented to family members. Additionally, such a lunch should be flavored with sour cream or mayonnaise, and sprinkled with chopped parsley. Bon appetit!
Cooking delicious and aromatic borscht with sprat in tomato
If you don’t want to deal with fresh frozen fish for a long time, we suggest using a canned product instead. For this we decided to use sprat in tomato.
So, we need the following ingredients:
- sprat canned in tomato - standard jar;
- filtered drinking water - about 2 l;
- uncanned red beans - ½ cup;
- large carrots as juicy and fresh as possible - 1 pc.;
- medium-sized beets - 2 tubers;
- bitter white onion - 1 large head;
- greens, table salt and pepper - use at discretion;
- fresh white cabbage - about ¼ of a small head.
Preparing Ingredients
Borscht with beans and fish is an ideal dish for a hearty family lunch. In addition to the fact that this soup turns out to be very tasty, its preparation time is pleasantly surprising. So, to create a full-fledged hot dish from canned fish, you may only need 40-50 minutes of free time.
To make delicious borscht with sprat in tomato, first you need to thoroughly process the vegetables. They need to be washed, cleaned and started chopping. The white cabbage must be finely chopped, the carrots and beets must be grated, and the onion must be cut into cubes.
As for the beans, they should be rinsed well in a colander in advance, and then placed in a bowl and filled with regular filtered water. It is advisable to leave the bean ingredient in this state for a day. During this time, it will absorb all the liquid, so its heat treatment will not take much time.
Cooking delicious red soup
Having prepared the ingredients, you should start cooking them on the stove. To do this, you need to pour drinking water into the pan and then quickly boil it. Next, you need to put white cabbage, soaked beans and beets into the strongly bubbling liquid. It is advisable to cook these vegetables for 26 minutes. After this, you need to add carrots and onions to them. All components should be cooked together for about ¼ hour. It is recommended to season them with additional pepper and salt.
Final stage
After the vegetables become soft, you should add canned sprat directly with tomato dressing to them, mix thoroughly with a large spoon. Having flavored the soup with fresh herbs, it must be cooked with the lid open. After boiling the ingredients for about 5-8 minutes, they need to be removed from the stove and kept covered for about ¼ hour.
We serve a tasty and rich dish to the table
As you can see, borscht with sprat is very easy and simple to prepare. After the red first course has infused and absorbed all the aromas of the canned fish, it can be safely distributed among plates. Additionally, this lunch needs to be flavored with mayonnaise or sour cream. It should be served for a family dinner with a piece of white or dark bread. Bon appetit!
Let's sum it up
Cooking borscht with sprat or fresh frozen fish is much easier and simpler than using beef. Firstly, it does not take much time to prepare such a lunch, and secondly, this lunch is much cheaper. After all, fish, including canned fish, costs much less than a piece of meat.
If you want to make such a soup for the holiday table, then instead of pollock or sprat in tomato, it is recommended to use salmon or trout. With the mentioned fish, your borscht will turn out even more satisfying, aromatic and rich. To make sure of this, we suggest making such a red dish yourself.
Pike perch, haddock, etc.) - 600 g gr.,
Prepare fish borscht like this:
- Cut the fish fillet into small (3-5 cm wide) pieces, place in a soup pan, add 1 liter of cold water and add bay leaf. Place the pan on the stove and bring to a boil over high heat. Using a slotted spoon, remove the foam, turn the heat to minimum, at which bouillon will boil, and cook for 5 minutes. Then use a slotted spoon to remove the fish from the pan so that it does not overcook, and remove the bay leaf.
- Peel onions, garlic, potatoes, beets and carrots. We cut the root vegetables into thin strips, chop the onion into half rings, and finely chop the garlic. Remove the core and seeds from the bell pepper and dissolve the pulp into thin strips.
- Place the prepared beets in a separate pan, add 3 tbsp. boiled fish broth, 2 tbsp. lemon juice, add a little, put on the fire, bring to a boil, then turn the heat down to medium and simmer, stirring occasionally, for about 15 minutes.
- In thick-walled frying pan heat up some vegetable oil, add carrots and onions and fry over medium heat for about 5 minutes, then add bell pepper and continue frying for another 5 minutes.
- Transfer the fried beets into the pan with vegetables from the frying pan and pour in the fish broth (it is advisable to filter it through cheesecloth or a fine sieve). Mix the contents of the pan.
- Add the potatoes as the last ingredient, bring to a boil, then reduce the heat to low, pepper, salt and continue cooking for about 18 minutes. Two minutes before it’s ready, add chopped green onions, dill and fish pieces to the borscht. Cover with a lid, turn off the heat and let our fish borscht brew for 10 minutes.
- Fish borscht ready, when serving, add one spoon to each plate
Cooking cold borscht with fish.
To prepare cold borscht with fish, any fish will do. Cold borscht with fish can even be prepared with canned food in tomato. But very tasty borscht is obtained from leans.
First, we clean the fish, gut it and remove the gills.
Salt the cleaned fish, roll in flour and fry until golden brown.
Now let's start preparing the borscht itself. To do this, put water in a saucepan and set it to boil. In the meantime, cut the sugar beet into strips or three on a coarse grater and sauté in vegetable oil. Pour the fried beet into a pan to cook. Cook the beet at low boil for about 20 minutes. Then put the chopped potatoes into the pan. To prepare borscht we use sugar or borscht beet.
While the potatoes are cooking, prepare the borscht dressing. Sauté the onion; when the onion becomes transparent, add the grated carrots and fry everything together for a couple of minutes. You can add chopped bell peppers.
Pour in tomato juice or tomato paste. Bring everything to a boil and simmer for a couple of minutes. Then pour everything into the pan. The potatoes will be half ready by this time.
Cut the cabbage into strips and fold into borscht.
Cook at low boil for 5-7 minutes, then add fried fish, bay leaf, salt and sugar to taste. After this, cook at low boil for another 7-10 minutes. 3-5 minutes before the end of cooking the borscht, add dill and parsley.
If the cabbage is early, then you need to put it in the pan along with the fish. Just like early cabbage, it cooks very quickly and it is not advisable to overcook it. It’s not bad to put a few rings of hot pepper along with the greens.
The prepared cold borscht with fish should cool and brew.
Serve the borscht cold without sour cream.
Cold borscht can be prepared with fish and beans. To do this, pre-soak the beans overnight, then cook at low boil for 50-60 minutes. Then add the beetroot and cook everything in order.
Lenten borscht is also delicious with (blue) eggplants. Fry them in vegetable oil on both sides, cool and add to the borscht. How to cook
