Cod on borscht

Name: Cod on borscht
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 900 g; or white cabbage); 500 g Red prayers; 2-3 Carrots (approx. 300 g); 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 Bay leaves; 1 TEASPOON Vegetable broth (instant); 500 g Cod fillet; 2 TABLESPOONS Lemon juice; 3 Stem/s Dill

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

The fish is gently cooked on vitamin-rich winter vegetables. With its firm meat, cod is perfect, but you can also have salmon or redfish

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 900 g; or white cabbage)
500 g Red prayers
2-3 Carrots (approx. 300 g)
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 Bay leaves
1 TEASPOON Vegetable broth (instant)
500 g Cod fillet
2 TABLESPOONS Lemon juice
3 Stem/s Dill

Directions

1
Clean, wash and quarter the cabbage and cut into strips from the stalk. Wash, peel and cut the beetroot into small cubes (caution, strong colouring! Wear disposable gloves). Peel and wash the carrots, cut them in half lengthwise and cut them into thick slices. Peel onion and cut into fine cubes.
2
Heat the oil in a wide saucepan. Fry onion, cabbage, beetroot and carrots for about 5 minutes at medium heat while turning. Season with salt, pepper and laurel. Stir in 300 ml water and stock (see picture below). Bring everything to the boil, cover and cook for about 6 minutes.
3
Meanwhile wash the fish, pat dry and divide into 4 pieces. Sprinkle with lemon juice, season with salt. Put the fish on the vegetables and let it simmer covered for about 6-8 minutes.
4
Wash the dill, shake dry and cut the flags finely. Lift the fish carefully from the vegetables. Season borscht with salt and pepper. Stir in dill. Arrange the borscht in deep plates and place the fish on top.
5
Everything is cooked in the pot or pan with little liquid. A tightly closing lid does not allow steam to escape. A little oil in the dish ensures that fat-soluble vitamins and secondary plant substances, which are found in carrots or beetroot, for example, are better absorbed by the body.