Borsch with salmon and bacon is perfect if you have leftover salmon from your Christmas or New Year’s meal. If you have 400 grams of salmon left, it will make an excellent fish borsch.

Salmon is ideal for borsch because it has plenty of healthy fats and little to no fishy odor. Its rich texture enhances the soup, making it both hearty and delicious.

If there’s any smoked bacon left on the fish, don’t remove it. The bacon adds extra flavor and helps mask any potential fish smell, making the dish even more savory.

Directions

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  1. Chop the bacon-wrapped salmon or baked salmon into large chunks. Set aside.
  2. Boil 2 liters of water in a saucepan. Add bay leaves.
  3. Peel and wash potatoes, onions, carrots, and beets. Cut it into thick strips. Fry vegetables in a frying pan with olive oil or any other vegetable oil.
  4. Add the tomato sauce to the frying pan. Cook all of this for 5 minutes. Put the salmon slices. Mix gently; don’t chop the salmon.
  5. Pour the contents of a frying pan into boiling water. Keep frying for 15 minutes.
  6. Cut half the cabbage head into strips. Cook for another 15 minutes.
  7. Season with salt and pepper to taste. Serve with sour cream. Or caviar and sour cream parsley dressing that was cooked for salmon in bacon according to the recipe. If you still have it, of course.

A Unique Take on Traditional Borscht: Salmon and Bacon Twist

This recipe appears to be a twist on traditional borscht, which typically includes beets as a main ingredient. The addition of salmon and bacon provides a unique flavor and protein source to the dish.

In terms of nutritional value, salmon is a good source of protein, omega-3 fatty acids, and vitamins B12 and D. However, bacon is high in sodium and saturated fat, so it should be consumed in moderation.

Overall, this recipe looks like it could be a tasty and unique take on borscht. However, if you are concerned about the nutritional content of the dish, you may want to adjust the amount of bacon used or consider using a leaner protein source in place of bacon.

Based on this salmon with spinach and bacon, you can cook the same borsch, but green. You can cook it easily. The recipe for this green borsch will help you. Just replace the meat with fish.

How to Cut Salmon (for borsch with fish)

How To Fillet a Whole Salmon - How To Make Sushi Series

Source of the video: Hiroyuki Terada – Diaries of a Master Sushi Chef 

Pros of Borsch with Salmon and Bacon

Borsch is a soup that originated in Eastern Europe and is typically made with beets as the primary ingredient. The exact origins of borsch are not clear, but it is believed to have originated in Ukraine or Russia in the 18th or 19th century.

Nutritious. Borscht is often made with a variety of vegetables, including beets, carrots, potatoes, and cabbage, which provide a range of vitamins, minerals, and antioxidants.

Flavorful. Borsch with salmon has a unique, slightly sweet and sour flavor that comes from the combination of beets, vinegar, and sometimes sour cream.

Versatile. Borscht can be made with a variety of ingredients, including meat, fish, or vegetarian options, making it a versatile dish that can be tailored to individual preferences.

Cons of Borsch with Salmon and Bacon

Borscht can be high in sodium, depending on the recipe, which can be a concern for individuals with high blood pressure or other health conditions.

High in calories. Borsch can also be high in calories if made with a lot of meat or sour cream.

Not for everyone. Some people may not enjoy beets’ flavor or borscht’s slightly sour taste.

In addition to its nutritional and taste benefits, borscht has a rich cultural history and is considered a traditional dish in many Eastern European countries.

It has been enjoyed for centuries and is often associated with holidays and special occasions.