Lean borsch with fried herring. The beauty of this borscht is that you can eat it hot and cold, right from the refrigerator. Very good for a hot summer day.

Summary

Ingredients

• Frozen herring – 2 pcs.
• Dry porcini mushrooms – 40 g
• Potatoes – 500 g
• Beets – 200-220 g
• Carrots – 120 g
• Onions – 80 g
• Cabbage – 500 g
• Celery or parsley root – 50 g
• Tomato paste – 2 tablespoon tablespoons or 3-4 grated tomatoes
• Vegetable oil – 6 tbsp
• Salt
• Ground black pepper
• Parsley and dill
• Flour – 3 tbsp
• Tea brewing – 2 tbsp

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Instructions

1. Products for lean borscht with herring. Brew tea in 0.5 liters of water and let it cool. Soak mushrooms in warm water.
2. Defrost and fillet the herring. Soak herring in tea leaves for 1 hour.
3. Drain the water from the mushrooms, and finely chop the mushrooms. Pour in freshwater (3 l) and boil the mushroom broth for 30 minutes.

   

4. Chop the onion finely and grate the carrots into thin strips. Grate the beets coarser.
5. At 2 st. tablespoons of vegetable oil, fry the onions with carrots. Add beets. Fry for 3-4 minutes, then add 1-2 ladles of mushroom broth, reduce heat, cover and simmer for 10 minutes. Add tomato paste or mashed tomatoes. Put out another 5 minutes.

   

6. Cut the potatoes into cubes. Grate celery (parsley) in small strips, put in ready-made mushroom broth, and cook over medium heat for 10 minutes.
7. Rinse the herring, dry it, salt, pepper a little, and roll in flour. Fry the herring on both sides until golden brown in heated vegetable oil.

   

8. Chop the cabbage. Put cabbage and stewed vegetables into borscht. Let it boil and cook for 5 minutes. Salt to taste. Add chopped fresh herbs and fried herring. Let the borscht brew for 15-20 minutes.