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In Romanian:Bors de crap
- Head and tail of a carp
- 2 qts / 2 l water
- ½ qt / 0,5 l borscht
- 1 small carrot
- 1 small parsley root
- 1 big onion
- 1 tablespoon rice
- chopped parsley and dill
- Set to boil the finely chopped vegetables, adding the rice too.
- When the vegetables are almost done, add the (usually the middle parts are kept for frying or other recipes), the separately boiled borscht and the salt.
- Let boil, at low temperature, until the is done (15 – 20 minutes).
- dd the greens. It may be served hot or cold.