Haddock Borscht
A traditional Russian borscht recipe adapted with roasted haddock for a unique twist. This citrusy soup is perfect for a cold day.
Ingredients
- ●1 pound haddockany firm white fish works
- ●2 medium beetsfresh or frozen
- ●2 medium carrotsany colour
- ●1 medium onionsany colour
- ●3 cloves garlicminced
- ●2 tablespoons tomato pastecanned or fresh
- ●1 cup beet juiceoptional, use fresh or frozen
- ●2 tablespoons lemon juicefreshly squeezed
- ●4 cups water
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Season the haddock with salt and pepper. Place on the baking sheet and roast for 8-10 minutes, or until cooked through.
- 3
While the haddock is cooking, heat a large pot over medium heat. Add the carrots, onions, and garlic. Cook until the vegetables are softened, about 5 minutes.
- 4
Add the beets, tomato paste, and beet juice to the pot. Stir to combine.
- 5
Once the haddock is cooked, flake it into the pot. Stir in the lemon juice and water.
- 6
Bring the mixture to a simmer and cook for 5-7 minutes, or until the soup has thickened slightly.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve hot, garnished with chopped fresh dill or parsley if desired.