Borsch With Fish Recipes

Steps:

• Place the beans in a medium bowl and add enough water to cover by 4 inches. Let soak for at least 3 hours and up to overnight. Drain and rinse the beans. Fill a large pot or Dutch oven with 8 cups of water, add the soaked beans, bay leaves and salt, and bring to a boil over high. Reduce the heat and let simmer until the beans are tender, 30 minutes to 1½ hours, depending on soaking time and age of beans.
• While the beans cook, use the large holes of a box grater to shred the beet, then the carrot. Finely dice the onion and bell pepper. Cube the potatoes into medium pieces. Chop the dill. Shred the cabbage using a knife.
• Heat 2 tablespoons oil in a large skillet over medium. Add the shredded beets, sprinkle with the sugar and cook, stirring frequently, for 5 minutes, then add the carrot and cook until tender, stirring occasionally, about 10 minutes. Transfer to a bowl and wipe out the pan.
• Add the remaining 1 tablespoon oil and the onion and cook, stirring occasionally, until tender and lightly browned, 5 to 10 minutes. Pour the tomato juice into the pan, bring to a boil, then reduce the heat and simmer for 2 minutes.
• Once the beans are done cooking, add the potatoes and the beet-carrot mixture to the pot, bring to a boil over high, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the bell pepper and onion-tomato mixture. Let simmer for 10 minutes, then add the cabbage to the pot along with the sprats and dill, and let simmer for another 5 minutes.
• Turn off the heat, cover the pot and let sit for 20 minutes to let all the flavors mingle. Remove and discard the bay leaves and adjust salt level as desired. Enjoy warm or at room temperature. Serve with a side of sourdough bread rubbed with garlic.

Steps:

• To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily - this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
• Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
• Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
• Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

Steps:

• Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
• Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
• Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
• Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.