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Karasey borscht
1 serving
cook and strain the spicy decoction. report fresh cabbage and shredded beets chopped into a boiling decoction. cook until the vegetables are soft enough. fry a finely shredded onion in oil, which is sprinkled with flour before the end of the roast. add onions to the decoction, pour vinegar to taste and boil. prepare, as usual, crucian carp, salt, roll in flour or crumbs, fry on both sides. lower them into borscht and boil once. serve borscht, putting fish in each plate and sprinkling parsley or dill with crushed greens. small carp are fried whole, large - cut in half.
cook and strain the spicy decoction. report fresh cabbage and shredded beets chopped into a boiling decoction. cook until the vegetables are soft enough. fry a finely shredded onion in oil, which is sprinkled with flour before the end of the roast. add onions to the decoction, pour vinegar to taste and boil. prepare, as usual, crucian carp, salt, roll in flour or crumbs, fry on both sides. lower them into borscht and boil once. serve borscht, putting fish in each plate and sprinkling parsley or dill with crushed greens. small carp are fried whole, large - cut in half.
crucian carp - 800 g, carrots - 1 pc., parsley root - 1 pc., celery root - 1 pc., onions - 2 pcs., Black pepper - 10 peas, bay leaf - 2-3 pcs., white cabbage - 500 g, beets - 2 pcs., vegetable oil - 2 tbsp. spoons, flour - 1 tbsp. spoon, salt to taste, vinegar to taste
