Boil cooked filleted fish (Argentina, lufar, makrurus, captain-fish, and cods). Cut new carrots, a root of parsley and celery, and a new beet, onions stick-like, put in deep stewing pan, add butter, fish broth and stew within 15-20 minutes.
Wash out green salad, oxalate sorrel, spinach, put in a colander, pour with boiled water and cut stick-like. In a boiling fish broth put potatoes cut by segments, cook at weak boiling 10 minutes, and then add prepared greens, cook 5 minutes more, then put in stewed vegetables, salt, sugar, finish boiling and removing from fire.
Shake up yolks with sour cream, pour in a borsch and stir. In a plate with a borsch put the boiled fish, finely cut welded eggs, sour cream and strew with the crushed dill.
For this dish you need:
Fish - 100g
Potatoes - 60g
Greens of salad, spinach, oxalate sorrel - 10g
Root of a parsley - 10g
Onions - 20g
Butter - 10g
Sour cream - 20g
Beet - 60g
1 egg
Sugar - 5g
Yolks - 2 pieces
Dill, salt
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