Borscht From Crucian Carp, Ruffe or Whitefish

A delicious mushroom dish for any occasion!

Borscht is karasei

Coarsely chop parsley root, celery, carrot and half of onion and bring to boil with peppercorns, salt, mushrooms and bay leaves to make clear soup and drain.

Chop white cabbage and peeled red beets and soften in the clear soup.

Chop remaining onion, fry in a little butter until golden brown, stir with half of the flour and add to the soup. Add beet juice and olives and season with vinegar.

Divide cleaned fish into portion pieces, turn lightly in flour or breadcrumbs to the other side and fry in enough butter. Drain on paper towels. Immediately before serving, bubble the fried fish in the borscht once.

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