Take and cook borscht with carp. I used 6 small carp, but if necessary, you can take other fish. Salt the peeled crucians on both sides and bread in flour (I used about 1 tablespoon of flour). Heat up a skillet with 2 tbsp. l. vegetable oil and fry the carp well on both sides until golden brown. Transfer to paper towels to absorb excess oil.
Peel 1 large beetroot, 1 medium onion, 4 medium potatoes and 1 medium carrot. Cut the onion into cubes, and grate the carrots with beets. Fry the onion in a deep frying pan with 1 tbsp. l. vegetable oil until soft. Add carrots and beets, pour in 200 ml of homemade tomato juice and simmer for a few minutes. Then add 150 ml of water, bring to a boil and simmer for 10 minutes over low heat.
In the meantime, cut the peeled potatoes into small cubes, put in a saucepan and pour 2 liters of water. Cook over medium heat with a pinch of salt for 20 minutes. Chop 200 g of fresh cabbage, add to the pan and cook for another 10 minutes.
After that, add the vegetables from the pan, 2 bay leaves, 3 peas of allspice, salt and pepper to taste to the pan. Leave on low heat for 5 minutes. Add fried carp to the borscht and boil everything together for a few minutes. Serve borscht with carp on a plate and enjoy.
Father Taras supported Ukrainian traditions even before it became mainstream. Now it’s our turn. Cem.
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