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.