Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 2 tbsp. tomato paste
- 2 tbsp. paprika
- 1 tbsp. dried dill
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 bay leaf
- 4 cups fish or vegetable broth
- 2 cups water
- 1 cup borș (fermented beet juice)
- 1 lemon, sliced
Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the diced potatoes, tomato paste, paprika, dried dill, salt, and black pepper to the pot. Stir well to combine.
3. Pour in the fish or vegetable broth and water. Add the bay leaf and bring the soup to a boil.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes or until the potatoes are tender.
5. Add the bite-sized fish pieces to the pot and let them cook for 5-7 minutes or until they are cooked through.
6. Remove the bay leaf from the pot and discard it.
7. Pour in the borș and stir well to combine. Let the soup simmer for another 5 minutes.
8. Serve the soup hot with a slice of lemon on top.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 250
Total fat: 7g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 1350mg
Total carbohydrates: 30g
Dietary fiber: 4g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon, cod, or tilapia.
- Instead of borș, you can use 1 cup of sour cream mixed with 1/4 cup of lemon juice.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use chicken broth instead of fish or vegetable broth for a different taste.
- Add a can of diced tomatoes to the soup for a tangy twist.
Tips and Tricks:
- To make the soup thicker, mash some of the cooked potatoes with a fork before adding the fish.
- If the soup is too sour for your taste, add a teaspoon of sugar to balance the flavors.
- You can freeze the leftover soup in an airtight container for up to 3 months.
Storage Instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation Ideas:
Serve the soup in a bowl with a slice of lemon on top and a sprinkle of fresh dill.
Garnishes:
Garnish the soup with a dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil.
Pairings:
Serve the soup with crusty bread or crackers.
Suggested Side Dishes:
Serve the soup with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food History:
Borș is a traditional Romanian ingredient made from fermented beet juice. It is commonly used in soups and stews for its tangy flavor and health benefits.
Flavor Profiles:
This soup is savory, tangy, and slightly sweet from the potatoes.
Serving Suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Romanian
Taste: Savory, Tangy, Herbaceous, Salty