Author Notes
I made this fish borsht after my community-supported fish share delivered with four redfish (ocean perch). The recipe was adapted from from Alan Davidson's North Atlantic Seafood. —pas
Ingredients
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4
whole redfish
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4
carrots
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6
whole beets
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1
parsley root
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3
onions
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5 sprigs
lovage
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1 bunch
parsley
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1 bunch
dill
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20 tablespoons
sour cream
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a couple dashes
salt and pepper
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4 liters
water
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some splashes
pickled borsht
Directions
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Saute onions, carrots, parsley root, and lovage in a stock pot.
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Boil beets separately, drain beet water into stock pot.
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Add gutted, cleaned, scaled redfish. (Removing the eyeballs may make the soup less gelatinous)
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Cover pot and cook 20 minutes.
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Take the pot off the fire. Take the whole fish out and let them cool.
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Discard fish skin and bones. Cut flesh into small pieces.
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Add chives, dill, parsley, and leftover borsht to soup (or substitute lemon or pickle juice).
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Chill soup.
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Place fish piece in soup bowls. Serve soup in a tureen with a side of sour cream.
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