Borsch with crucian carp: cooking Taras Shevchenko’s favorite dish
STB premiered the culinary project Hell’s Bread with Yevhen Klopotenko. In the second episode, the best friend of Ukrainian viewers, the host of the projects The Incredible Truth About Stars, Call Sign Nadezhda, and Morning in the Big City on STB, Nadezhda Matveyeva, visited the project’s kitchen. Together, Yevhen and Nadiya cooked two incredible Ukrainian dishes. Borscht with crucian carp – the recipe is in the article!
Hell’s brews
Yevhen Klopotenko will help Ukrainianize his guests’ favorite dishes and give new life to the products of our ancestors! For example, Nadiya Matveeva brought some bouillabaisse to Yevhen’s kitchen and asked him what Ukrainian dish he could cook instead. The chef offered to cook Taras Shevchenko’s favorite dish – borsch with crucian carp!
Ingredients:
- Crucian carp – 5 pieces for borscht and a few for serving;
- Wheat flour – 1 tbsp;
- Onion – 1 pc;
- Beets – 1 pc;
- Carrots – 1 pc;
- Potatoes – 4 pcs;
- White cabbage – 200 grams;
- Beet kvass – 300 grams;
- Vegetable oil – 50 ml;
- Water – 2.5 liters.
Method of cooking:
Cut five small crucian carp into small pieces, then fry them together with flour in a little oil for 15 to 20 minutes, add a little salt. Add water and simmer the crucian carp for another 5-10 minutes until the crucian carp are soft, transfer this mixture of fish to the water, add 1 unpeeled onion, cut into two parts. When the broth has been boiling for 15-20 minutes, add the chopped vegetables at the same time: beets (divided into two parts), carrots, and potatoes. Cook the borscht for 20 minutes. Once the potatoes are ready, add the second part of the beets and chopped cabbage. Pour beet kvass over it. We take crucian carp, fry them with flour in vegetable oil, and put them in the finished borsch on a plate. Add a pinch of dill. Enjoy what Taras Shevchenko adored!
Watch the new episodes of Hell’s Bread with Yevhen Klopotenko every Saturday at 10:10 on STB!
Photo: press service
