This borscht is cooked in Odessa. Of course, a lot of fuss, but it’s worth it.

Summary

Ingredients

• Fresh gobies – 700 g
• Water – 3.5 l
• Beans – 150 g
• Beets – 2 pcs.
• White cabbage – 500 g
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Bulb onions – 1 pc.
• Tomatoes – 3 pcs.
• Parsley root – 1 slice
• or celery root – 1 slice
• Sugar (optional) – 1-2 teaspoon
• Garlic – 2-5 cloves
• Ground black pepper – 1-2 pinches
• Bay leaf – 1-2 pcs.
• Salt – 1 tbsp
• Flour – 1 tbsp
• Vegetable oil – 100 g

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Instructions

1. Soak the beans for 6-8 hours, then boil until soft.
2. Clean, wash, salt the gobies. Preheat a frying pan, pour in vegetable oil. Dip the bulls in flour, put in hot oil, and fry on both sides until golden brown. Put the bulls on a plate, they will be useful to us later.

   

3. Wash the cabbage and cut into thin strips. Wash and grate fresh tomatoes. Peel, wash, and grate beets. Peel and crush the garlic in a garlic bowl.
4. Peel, wash, and dice the potatoes. Peel and wash carrots and onions. Dice the onion. Grate carrots on a coarse grater.
5. To boil water. Lower potatoes. Cook for 15 minutes over low heat, covered.

   

6. Preheat a frying pan, pour in vegetable oil. Simmer the beets in vegetable oil, stirring occasionally, over low heat for 5-7 minutes.
7. Heat another frying pan, pour in vegetable oil. Place the onions and carrots. simmer, stirring occasionally, over low heat for 3-4 minutes. Then add flour and stir. Simmer for 1 minute.

   

8. Grate the celery (parsley) root on a fine grater. Then add tomatoes and celery root (parsley). Mix. Simmer everything together for about 5 minutes.
9. The beans are ready. Put cabbage, stewed vegetables, and beans in a saucepan with potatoes. Season with salt and pepper, add a little sugar (optional). Cook for 10 minutes.
10. Then add the bulls and garlic, passed through a garlic press. Put the bay leaf. Simmer borscht with gobies under the lid, over low heat for 10 minutes. Turn off the fire. Let it brew for 30 minutes. Add greens to borsch with gobies. Borsch with gobies is ready. Serve with sour cream. Bon Appetit!