Borsch with carps


  • 500 g of fresh carps
  • 400 g of fresh cabbage
  • 1 carrot
  • parsley
  • parsnip
  • 400 g potato
  • 1 bulb onion
  • 250 g of beetroot
  • 1/2 glass of haricot
  • 1/2 glass of tomato sauce
  • 2.5 tbsp of vinegar /
  • 1 glass of beetroot kvass
  • 20 g of dried mushrooms
  • 1 tbsp of wheat flour
  • 2.5 tbsp of sunflower oil
  • 2 bay leaves
  • 2 black eyed peas
  • 1 tbsp of finely cut parsley


Wash and boil mushrooms. Slice them and filter the broth. Soak haricot and boil it. Wash, peel and cut carrot and bulb onion. Chop parsley and parsnip. Fry carrot, onion, parsley, and parsnip slightly.

Slice beetroots and stew them with tomato sauce and beetroot kvass or vinegar.

Bring to boil mushroom broth and add slightly stewed beetroots, cut potato, fried onion, fried carrot, parsley, parsnip, chopped cabbage, boiled mushrooms, haricot with broth, dried flour, bay leaf, black eyed peas, and salt. Mix everything and boil. Put fried carps in the cooked borsh and bring to boil.

Enjoy your meal!