Red Borsch with Sprat in Tomato Sauce
by Editorial Staff
Borscht with sprat in tomato sauce is one of the variations of a traditional dish. If you like canned fish in tomato sauce, then you will certainly like this borscht recipe. Borscht turns out to be unusual, but at the same time very tasty.
Ingredients
For 2.5 liters of water:
- Sprat in tomato sauce – 150 g
- Beans – 0.5 cups
- Potatoes – 150 g
- White cabbage – 250 g
- Bulb onions – 1 pc.
- Carrots – 0.5 pcs.
- Small beets – 1 pc.
- Tomato paste – 1 teaspoon
- Vegetable oil – 3 tbsp
- Salt to taste
- Fresh dill – for serving
Directions
- Soak beans in cold water for 3-4 hours. Then rinse the beans, put them in a saucepan, and pour 2.5 liters of water. Simmer over low heat until soft for about 50 minutes.
- Cut the potatoes into cubes. Add potatoes to borscht and cook for 10 minutes. Season to taste.
- Chop the cabbage into strips. Add to borscht and cook with a low boil for 7-10 minutes.
- For frying, peel and chop vegetables. Peel and dice the onions, and grate the carrots and beets.
- Heat vegetable oil in a skillet and add vegetables. Fry vegetables for 3-4 minutes, then add tomato paste. Stir and continue to fry everything together over low heat for another 2-3 minutes.
- Add vegetable frying to borscht and cook for 5 minutes. At the very end, add the sprat in the tomato and simmer for another 5 minutes with a slight boil.
- Serve hot borscht with sprat in tomato sauce, complementing the dish with fresh herbs. For example, finely chopped dill.
Bon Appetit!
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