How to cook borscht with fish: a familiar dish in a new way

Traditional borscht, to which we are accustomed, is prepared with a lot of meat. It can be pork or beef. But if you want a more dietary dish, you can use fish. Borscht will turn out hearty and low-fat.

The idea of cooking borscht with fish is published on the page of food blogger Daria with the nickname recepti_dariko in Instagram.

Ingredients:

• cabbage - 500 g
• potatoes - 3-4 pcs
• large carrot - 1 pc
• large beet - 1 pc
• tomato paste - 1 tbsp.

• garlic - 2 cloves
• salt, pepper, bay leaf - to taste
• frying oil
• fresh herbs for serving

Method of preparation:

1. Peel and wash the potatoes, cabbage, carrots, onion and beet.

2. Grate the beets and carrots on a large grater. Heat a few spoonfuls of vegetable oil (odorless) in a frying pan, add carrots, saute for a minute or two, add beets, saute for another 2 minutes stirring, add tomato paste, a few more minutes, pressed garlic, salt lightly. Add a little water, leave to stew under a lid (about 15-20 minutes on low heat).

3. Shred the cabbage. Chop potatoes (cubes, bars - as you prefer). Put the chopped cabbage and potatoes in a pot with water.

4. When the potatoes are ready (about 15 minutes after boiling), add the roast and canned food. Bring to a boil. Salt and pepper to taste. Add bay leaf (if it was not in the canned food). Turn off and let stand for 15 minutes under a lid.

5. Serve hot or cold, sprinkled with chopped herbs.

6. You can add sour cream for flavor.