Borscht with sterlet
Servings: 4
Cooking time: 40 min
Borscht recipe with sterlet and sherry vinegar.
Ingredients
| 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 |
Instructions
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.
