91 Crucian borshch

Borshch iz karasej


  • 1½–2 lbs crucians
  • 2 carrots
  • 1 parsley root
  • 1 celery root
  • 1 onion
  • 10–15 allspice
  • 2–3 bay leaves
  • 2–3 mushrooms
  • ½ lb beets
  • ½ lb sauerkraut
  • about ½ glasses beet brine
  • 1 spoon flour, or 2–3 rusks to dip the crucians
  • ¼ lb Finnish butter


Prepare a bouillon from 1 carrot, 1 parsley root, 1 celery root, ½ onion, 10–15 allspice, 2–3 bay leaves, and 2–3 mushrooms. Strain the bouillon, add ½ lb each washed sauerkraut and peeled, grated beets, and cook. Fry ½ finely chopped onion until golden in 2 spoons olive oil or lb butter, mix with 1 spoon flour, and add to the borshch. Pour in the beet brine. Dip ½ or 2 lbs crucians,* that is, 6–8 pieces, into flour or rusk crumbs and fry thoroughly in butter. Add to the borshch just before serving and bring to the boil once.

Serve with dumplings or with fish forcemeat.

*The crucian, sometimes called crucian carp, is a small (12 inch) freshwater fish of a deep yellow color. Native to Central Europe, it closely resembles a carp, which can be substituted for crucian in these recipes. Its French name is carassin; lean varieties are called Prussian carp.