The husband did not believe that borscht with herring can be delicious, but in the end washed the whole pan

Have you ever had to cook or try? borscht? Perhaps, but it was hardly the usual cold borscht with pieces of herring. And don’t be so surprised, because this dish is very easy to prepare. His taste won't disappoint. We offer you a festive recipe for borsch with herring.

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That cold borscht borscht They cook in the style of Scandinavian countries. There, fish can easily be added even in the first dishes. Why not do an experiment and try to bring such a treat to your table? In addition, you have the right to choose the type of fish that you add to the borscht.



Unusual taste Ingredients

• 2 beets
• 250g herring
• 500ml kefir
• 500ml broth
• 250g potatoes
• spice
• green

Such a recipe for cold borscht something can resemble both borscht, and okroshka, and even brine, and ordinary fish soup. It is clear that tastefulness Not everyone will like it. But do not rush to send this dish to the dustbin of history and put it on the list of hated food. You can adjust the components the way you like.

For example, in principle do not use kefir. You can only do with broth. Add more vegetables, as for the usual borscht. Finely cut and then roast the carrots, some sweet pepper, celery, cabbage. In the final, you can add no. herringAnd any other fish. Let's say salmon or tuna pieces.



Food for Dear Guests Preparation

1. First option kefir You can cook on the principle of okroshka. Potatoes and beets are precooked. Cut the potatoes in cubes, and beets are best rubbed on a grater for carrots in Korean.
2. If you do. preservativeMake sure to remove all the oil from the box. If it's a regular piece of fish, then just cut it into big pieces. You need to add fish at the final stage of cooking.
3. Combine in one container kefir and broth, add vegetables, spices and greens. Send everything to the refrigerator for about 2-3 hours. Before serving cold borscht on the table, add pieces of fish.

Cooking principle borsch It is almost no different from the usual borsch recipe. Roast the finely chopped vegetables in the pan, then add the cabbage. In a pot of broth and meat send roasted vegetables. Brew until general readiness, like a regular borscht. Add spices and finely chopped greens. Let borscht brew for at least one hour before serving it on the table. Add pieces of herring (or any other fish) to each plate separately, immediately before sending food to the table. It will be better if this borscht is barely warm. This is the optimal temperature for such a dish.



We understand that the components are very unusual, but do not worry. You will like the previously unfamiliar taste so much that cold borscht with herring will become a must-see guest. holiday menu. Don’t worry about your digestive system. Such borscht can be eaten at least every day, and nothing will hurt.