Savory Fish Borsch

If you have leftover canned fish in tomato sauce, turn it into a flavorful Savory Fish Borsch. This dish is both light and satisfying, making it perfect for a quick homemade meal.

The natural sweetness of dried fruits balances the tanginess of the tomato sauce, creating a well-rounded taste. A mix of onions, carrots, and beets provides a vibrant color and depth of flavor.

A sprinkle of fresh herbs like dill or parsley adds the final touch, bringing freshness to the dish. Serve it warm with a slice of crusty bread for a comforting and nourishing meal.

Directions

1. In a 3-liter pot, put grated beetroot, arbitrarily chopped onion, and some already chopped frozen vegetables, or prepare a new analog (hot red pepper, sweet pepper, carrot, green peas, corn, green bean pods).

2. Pour some oil on the vegetables and fry them for 10-15 minutes. Add tomato juice or sauce and mix. Let it simmer for another 14 minutes with the lid open.
3. Add a can of fish in tomato sauce, chopped potatoes, and cabbage to the pot. Boil for 20 minutes and add finely chopped prunes.
4. Pour about 1 liter of water and salt to taste, considering that the fish and juice are already salted. If desired, you can add Khmeli-Suneli seasoning, which goes well with tomato dishes.
5. Keep cooking for another 30 minutes on low heat. And 5 minutes before serving, add finely chopped garlic.
6. Serve borscht with parsley. If you want to make the borsch fatter, add sour cream.

   

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What makes Savory Fish Borsch

The savoriness of a dish like fish borscht comes from a balance of umami-rich ingredients, aromatic seasonings, and complementary flavors. Here’s what makes it taste so satisfying.

Umami Depth. Fish, especially fatty varieties like salmon or carp, provides a deep umami flavor that enhances the broth’s for Savory Fish Borsch richness. When simmered, fish releases natural glutamates, which contribute to the dish’s savory depth. If the borscht includes smoked fish, it adds an extra layer of complexity.

Balanced Acidity. Traditional borscht often contains acidic elements like tomatoes, vinegar, or fermented beet kvass. These ingredients brighten the dish and counterbalance the richness of the fish, making the flavors more pronounced and layered.

Aromatic Vegetables and Herbs. A mix of onions, garlic, celery, and carrots creates a fragrant base that intensifies the broth. Fresh herbs like dill and parsley add freshness, while bay leaves and black pepper provide warmth and complexity.

Fat and Seasoning Harmony. A touch of butter, oil, or fish fat rounds out the flavors, creating a smooth mouthfeel. Proper seasoning with salt enhances all the natural flavors, while a pinch of sugar can subtly balance the acidity without making the dish sweet.

Slow Cooking for Depth. Allowing the ingredients to simmer together helps meld the flavors, making the borscht taste fuller and more cohesive. This slow extraction of flavors from bones, vegetables, and seasonings builds a rich and deeply savory broth.

Video by Adam Ragusea

Why are prunes good for you?

Prunes in Savory Fish Borsch contain a lot of fiber, which, according to doctors, improves blood composition. Dried plums strengthen your enamel and protect against caries.

Prunes contain potassium, calcium, and magnesium. And have a beneficial effect on the hair, nails, and bones.

Keep in mind that dried plums increase the production of gastric juice and improve appetite. If you use dried fruit regularly, the skin will become cleaner, and the face will freshen up.

Prunes support immunity in the cold season. According to some data, prunes are cancer protectors.