A beetroot soup with fish

A beetroot soup with fish


Onion 1 clove
Carrot 1 piece
Salmon 120g
Pike 120 g
Crayfish 8 pieces
Beet 170 g
Beet greens 220g
Cucumber 80 g
Sorrel 60g
30 g green onions
Dill 17g
Tarragon 2 stalks
2 stalks of thyme
Kvass bread 240ml
Horseradish 32 g
Mustard 32 g
Bay Leaf 5 pieces
Lemon juice 20 ml
Salt to taste
Sugar to taste
Pepper black pepper 1 g


1. In a saucepan of salted water to put the carrots, 5 grams of fennel, onions, tarragon, thyme, bay leaf and black peppercorns. Put on the stove, and as soon as the water boils, immerse the pieces of fish and crayfish. Cook for five to seven minutes until cooked, then remove and cool fish, and the broth – into four portions of 240 ml of beetroot need.
2. Four beet leaves postpone for decoration, the rest of the tops and stems finely chop and separately blanch until tender (leaves – one minute, stems – two minutes) in a small amount of water. Previously it lightly salt the need – in order to preserve the color of green.
3. Green – sorrel, dill and green onions feathers – wash, slightly dry and finely chop. Boiled beets (120 ml beet broth should be left) and cucumbers cut into small cubes.
4. Put in a dish, which will be served beetroot soup (or soup tureen), mustard, horseradish, finely chopped sorrel, remaining dill, green onions, diced beets and cucumber, add a little salt and sugar, pour all the lemon juice and beetroot broth and stir .
5. Pour the basis of beetroot soup, which boiled fish, and kvas. Slices of fresh fish and crayfish soup served with separately – put them on beet leaves on a plate with ice.

A beetroot soup with fish. Recipe: http://goo.gl/muO9UG

Posted in Soups
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