Borshch of Crucian Carp
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt crucian carp
- carrot
- parsley root
- celery
- onion
- grains allspice
- bay leaf
- funt butter
- dried mushrooms
- funt beet
- head cabbage
- stakan vinegar or beet brine
- lozhka flour
Instructions
- Boil and strain a root-and-mushroom bouillon.
- Cook cabbage and shredded beet in it; thicken with a fried onion-flour roux and acidulate with vinegar or beet brine.
- Fry the dredged crucian carp and add just before serving.
- Serve with the carp, ushki (No. 293), or quenelle (No. 229).