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Borshch and Fish Easy Borshch 9 cups water 4 dried mushrooms 1 chopped onion 1 sliced carrot 1 stalk celery, diced Parsley, salt, pepper, dill 16-ounce can whole beets 8-oz can tomato sauce Kyivan Borshch 2 medium-sized potatoes, chopped 1 small head of cabbage, chopped 3 dried mushrooms 1 pound beets Parsley 1 carrot 1 small onion, diced and fried 2 cups apple vinegar 2 teaspoons sugar Уг cup tomato puree Уг cup cooked white beans 2 teaspoons flour 2 tablespoons butter Chopped dill Carp with Buckwheat and Mushrooms 1 carp (approximately 2 pounds), cleaned and with backbone removed Уг cup buckwheat kasha 1 Уг oz. dried mushrooms 5 tablespoons butter 2 medium onions, chopped 3 eggs 2 tablespoons flour Уг CUp butter Wash mushrooms in hot water and cook in one cup water till tender. Strain, chop, and return to mushroom stock. Add remaining water, onion, carrot, celery, and parsley. Grate or slice beets and add to stock (including beet juice). Add tomato sauce and bring to a boil. Season with salt, pepper, and dill. Serves 6 to 8. Cover mushrooms in water and soak for 3 or 4 hours then cook with carrots and parsley until tender. Add fried onion and boil for 10 minutes. Drain, but retain mushroom stock. Chop mushrooms into small pieces. Slice beets into slivers, add to stock and cook till tender. Drain and set aside beet slivers, but retain stock. Add cabbage and potatoes to stock and cook about 10 minutes. Add beets, beans, mushrooms, and tomato puree. Melt butter in small saucepan and stir in flour. Add flour and butter mixture to stock and boil for about 5 minutes. Add apple vinegar, sugar, and salt to taste. Cook over medium heat for 10 to 15 minutes. Soak mushrooms in 2 cups water, then cook over medium heat till tender. Drain, but reserve stock. Chop mushrooms. Saute onion in butter, add mushrooms, and cook for a minute or two. Roast buckwheat in saucepan, add mushroom stock, and simmer till kernels are tender. Set aside to cool. Add mushrooms and onions to kasha. Beat eggs lightly and add to kasha. Season with salt and pepper to taste. Stuff carp with kasha mixture and secure opening with toothpicks. Brown in butter until golden brown on both sides. Bake at 400 degrees for 10 minutes (4 to 6 servings)
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