“Dnipro” Borscht with Canned Fish
This one grew straight out of thrift cooking: instead of a meat broth there is a tin of fish, and canned beans do the work of making it filling. The cleverest move is the tablespoon of flour toasted to a nutty brown and whisked with water — that roux keeps the soup lightly bound, so it does not separate into thin broth and sediment the way fish soups tend to.
- In Eastern Europe this is built on tinned saury or mackerel in oil; in a US or UK shop, canned mackerel, sardines, or pink salmon in oil or spring water all do the job. Add it last and stir gently, since the pieces are already soft.
- Braise the beet with the tomato puree and vinegar separately: the acid fixes the betanin pigment, so the pot stays crimson instead of turning brown.
- Cook the 150 g of cabbage — about 5 oz, roughly two loosely packed cups shredded — only halfway at the start. It has two more rounds of cooking ahead of it.
Lemon juice can replace the vinegar: similar acidity, softer edge, and kinder to fish. Serve hot with dill, dark rye bread, and a spoonful of smetana, the thick cultured sour cream of the region — full-fat sour cream is a fair substitute.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Add the shredded cabbage and cleaned bell pepper to boiling water and cook until partly done.
Add the potatoes, cut into wedges and sauteed in oil, along with the canned beans.
Cut the beet into thin strips and braise with the tomato puree and vinegar, then add to the borscht.
Whisk the browned flour with water and pour into the pot.
Add the canned fish, season with salt, add the spices (bay leaf, pepper), and cook until done.
Sprinkle with fresh dill before serving.
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