Ingredients
- For the recipe of bortsch with plaice, beetroot, and cabbage:
- 600 g Fillet of plaice
- 500 g Cooked red beetroot
- 1 tenderloin Smoked pork
- 1/4 Green cabbage
- 1 Turnip golden ball
- 1 Leek
- 1 Onion
- 1 Red pepper
- 1.5 L Poultry broth
- 4 cloves of garlic
- 2 Cloves
- 1 Bouquet garni
- 10 cl White vinegar
- 1 Tbsp Powdered sugar
- 1 Tbsp Ground Cumin
- 30 g Butter
- 15 cl Sour cream
- Aneth
- Salt and pepper
Preparation Method
1. Start this recipe by dicing beets, turnips, and peppers. Finely slice the leek, cabbage, garlic, and onion.
2. In a casserole dish, sauté the onion in a little butter. Add the leek and cabbage for 5 min over high heat. Stir in pepper, turnip, garlic and broth, sugar, vinegar, and all spices. Cover and simmer in small broths for 1 h. 20 min before the end of cooking, add the sliced pork tenderloin.
3. Cook beets in boiling salted water for 40 min, until tender. Mix finely. Add this velouté to the casserole. Keep warm.
4. Rinse and pat dry. Season and steam 10 min.
5. Pour the soup into bowls. Add the fish cut into pieces. Serve hot with a spoonful of sour cream, a little chopped dill, and a few diced beetroot.
