Main dish

Fish borsch with mushrooms


  • 200 g of filleted fish
  • 150 g of beetroot
  • 10 g of parsley
  • 100 g of fresh cabbage
  • 50 g of bulb onion
  • 40 g of carrot
  • 25 g of dried mushrooms
  • 20 g of flour
  • 30 g of margarine
  • 25 g of sour cream
  • 10 g of olives
  • 10 g of vinegar (10%)
  • beetroot kvass
  • sour cream
  • salt – to taste


Combine dried mushrooms, chopped bulb onion, carrot, and parsley. Boil the broth. Add sliced beetroot, finely cut and boiled mushrooms, chopped cabbage, and olives. Boil the ingredients over medium heat. Fry finely cut bulb onion, add flour and fry the mass 1-2 minutes more, pour diluted vinegar above and stir. Add this mass to the pan. Slice filleted fish, coat it with flour and fry until the fish gets a golden color. In 3-5 minutes before the end of cooking add the prepared fish and beetroot kvass.

Ladle the boiled borsch into serving soup plates. Top it with sour cream and chopped parsley before serving.

Enjoy your meal!