 
Borscht recipe with sterlet and sherry vinegar.
| sterlet 0.5 kg | 
| potatoes (medium) 4 pcs | 
| carrots 1 pc | 
| onion 1 pc | 
| beet 1 pc | 
| sherry vinegar 1 tsp. | 
| parsley root | 
| celery root | 
| green onion | 
| dill | 
| salt | 
| pepper | 
| bay leaf | 
| vegetable oil | 
Step 1
Strip the sterlet into fillets and backbone.
Step 2
Put fish bones, roots (parsley and celery) into water, boil broth, strain it.
Step 3
Cut potatoes and put them in the broth.
Step 4
Cut the rest of the vegetables into straws, saute them in vegetable oil and put them into the broth.
Step 5
Add the fish fillet to the borscht and bring to a boil. Pour a spoonful of vinegar. Salt, season.
Step 6
Serve with sour cream, sprinkled with herbs.