Eastern European Soup and Sandwich

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Total Time
15 mins
20 mins

This flavorful combination of Quick Borscht and Smoked Fish Pate on Pumpernickel gets on the table fast for when you are in a hurry to get a taste of Eastern Europe!

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  1. Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes.
  2. Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half.
  3. Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches.
  4. To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.