I love to dress up my traditional gefilte fish with this easy simple trick that turns the outside red and don't forget the flavored carrots and onions.
- Cook Time
- Prep Time
- 4 (24-fluid ounce) jars Gold’s Borscht
- 20 baby carrots
- 1 large onion, sliced
- 2 teaspoons sugar
- 1 (22-ounce) loaf frozen gefilte fish
1 Drain beets from borscht broth and place into a large sealable container and refrigerate. Pour liquid into a 4-quart soup pot.
2 Add carrots, onions and sugar to borscht broth, cover and bring to a boil.
3 When broth boils, add frozen fish loaf and return to boil; immediately lower heat to simmer.
4 Simmer, uncovered, for 1 ½ to 2 hours, turning occasionally to immerse loaf in borscht broth.
5 Drain in colander, transfer fish, carrots and onions to seal-able container along with the beets.
6 Cover and refrigerate until cold, at least 4 hours.
7 Serve sliced with carrots, onions and beets as garnish and top with Golds’ Wasabi Sauce and or White and Red Horseradishes.