Romanian Fish Borscht
A traditional Romanian fish borscht made with freshwater fish from the Danube Delta. This version is popular during fasting periods and in coastal regions.
Ingredients
- 1 kg carp or pike fillets
- 1 kg beets, peeled and grated
- 2 large onions, diced
- 3 carrots, grated
- 1 small cabbage, shredded
- 4 potatoes, cubed
- 2 tbsp tomato paste
- 1 tbsp white vinegar
- 3 cloves garlic, minced
- 2 bay leaves
- Fresh dill and parsley
- Sour cream for serving
- Salt and white pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Prepare fish stock from fish bones and heads
All Steps
Prepare fish stock from fish bones and heads
Poach fish fillets in stock
Sauté onions and carrots
Add beets and cook until tender
Add cabbage and potatoes
Return fish to pot
Season with vinegar and herbs
Serve with sour cream
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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