Borshch of Crucian Carp

Ingredients

• 1 1/2-2 funt crucian carp
• 1 carrot
• 1 parsley root
• 1 celery
• 1 onion
• 13 grains allspice
• 3 bay leaf
• 1/4 funt butter
• 3 dried mushrooms
• 1/2 funt beet
• 1/2 head cabbage
• 1 1/2 stakan vinegar or beet brine
• 2 lozhka flour

Instructions

1. Boil and strain a root-and-mushroom bouillon.
2. Cook cabbage and shredded beet in it; thicken with a fried onion-flour roux and acidulate with vinegar or beet brine.
3. Fry the dredged crucian carp and add just before serving.
4. Serve with the carp, ushki (No. 293), or quenelle (No. 229).