Monastic fish soup

Monastic Fish Borscht

Preparing this monastic fish borscht is a true culinary art that combines the simplicity of ingredients with the depth of flavors. This traditional recipe is a wonderful example of how fresh ingredients can create a comforting and nourishing dish. Over time, fish borscht has been appreciated not only for its taste but also for its nutritional benefits, considering the omega-3s, vitamins, and minerals provided by fish. Let's get started!

Preparation time: 30 minutes
Cooking time: 60 minutes
Total time: 90 minutes
Servings: 4-6

Ingredients:
- 2-3 fish heads (preferably from freshwater fish like carp, catfish, or trout)
- 1 can of fish in tomato sauce
- ½ red bell pepper
- ½ yellow bell pepper
- 1 onion
- 1 carrot
- 1 parsnip
- 100 g rice
- A handful of olives
- Salt and pepper, to taste
- Borscht for souring (to preference)
- Fresh parsley for serving

Preparing the vegetables:
The first step in making a delicious monastic fish borscht is preparing the vegetables. Start by washing the red and yellow bell peppers well, then chop them into small cubes. Peel, wash, and finely chop the onion. Grate the carrot and slice it thinly, while the parsnip is peeled, washed, and cut into small cubes. These vegetables not only add flavor but also color to the borscht, making it more appealing.

Preparing the borscht:
In a large pot, add water up to ¾ full and place the well-washed fish heads inside. Put the pot on the stove and bring the water to a boil. Once the water has boiled (3-4 boils), add the previously prepared vegetables. Let everything simmer over medium heat so the flavors combine harmoniously.

Adding the rice:
After the vegetables have boiled for about 20 minutes, it's time to add the rice. Make sure to wash the rice several times to remove excess starch, which will help achieve a clearer borscht. The rice will absorb many of the flavors from the soup, making the dish even tastier.

Finalizing the dish:
When the rice is nearly cooked (about 15-20 minutes), add the can of fish in tomato sauce. This will add extra flavor and consistency to the borscht. Season with salt and pepper to taste, then add the olives. The borscht should be slightly sour, so don't forget to add borscht to sour it to your liking. Let it boil for a few more minutes to allow the flavors to blend.

Serving:
When the borscht is ready, sprinkle fresh parsley on top for an extra touch of freshness. Remove the fish heads from the pot and discard them. The borscht is now ready to serve! You can offer it alongside a slice of fresh bread or polenta, and for an even more enjoyable experience, a glass of dry white wine can be the perfect accompaniment.

Useful tips:
- If you want a spicier borscht, you can add a few slices of hot pepper.
- The type of fish can be adapted based on your preferences. For example, catfish provides a rich flavor, while trout has a delicate texture.
- If you prefer a heartier borscht, you can also add other vegetables such as potatoes or fresh tomatoes.
- Don't forget to personalize your recipe! You can add spices like thyme or bay leaf to give it a distinct note.

Nutritional benefits:
Fish borscht is an excellent source of protein, vitamins (especially B12), and omega-3 fatty acids, which are beneficial for heart health. Additionally, the added vegetables contribute to the intake of essential fiber and vitamins.

Frequently asked questions:
1. Can I use frozen fish?
Yes, you can use frozen fish, but make sure to fully thaw it before adding it to the borscht.
2. How can I store the borscht?
The borscht can be stored in the refrigerator for 2-3 days, and for longer storage, you can freeze it.
3. Is the borscht vegetarian?
This recipe is fish-based, but you can create a vegetarian version using various vegetables and vegetable broth instead of fish.

Enjoy this monastic fish borscht recipe that combines tradition with culinary innovation! Prepare it with love and offer your loved ones a dish that will surely delight them. Bon appétit!