Belarusian · Belarus
Belarusian Borscht with Fish Cake
A variation of borscht served with a fish cake, showcasing the versatility of this Eastern European soup.
45 minutes4 servings
Ingredients
Method
- Peel and slice the beets. Sauté the onion, carrots, and potato in a pot until softened.
- Add the beets and tomato paste, stirring well. Pour in the beef broth and bring to a boil.
- Simmer for 30 minutes. Season with salt and pepper.
- Serve the borscht with a pre-cooked fish cake on the side.
- Garnish with fresh dill before serving.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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