Cold borscht with fish and radish

If all the first fish dishes in your home diet are limited to fish soup, then you will undoubtedly appreciate the culinary recipe of an excellent cold borscht with fish and radish: fresh, invigorating, light, with the aroma of a cool summer morning. This food is very healthy, contains a lot of vitamins, belongs to Russian cuisine.
We put the thoroughly washed beetroot in the peel to cook, adding vinegar to the water. Then we cut the boiled fresh fish thoroughly, free it from bones and cartilage, then cut it into pieces. Onions are cut into half rings and fried in vegetable oil. Already boiled beets are cleaned and grated on a coarse grater. Finely chop the cabbage. Put cabbage, onions, beets in a saucepan with a thick bottom, pour a little broth or water with vinegar and simmer for about 25 minutes over low heat. When the vegetables are ready, add the remaining water to the pan, bring to a boil and set to cool. While the food cools down, peel the radish, then finely chop it (you can grate it), pour it with not too fat cream and send it to borscht. In each plate we put boiled fish, pour cold borscht and decorate with dill greens.