Botvina, the recipe of which will be presented below, is a refreshing Russian cuisine, which will perfectly suit as an easy summer lunch or dinner. This dish gives strength to everyone who is madly tired of the summer heat and wants to try recipes for cold soups in addition to the famous okroshka on kefir , or kvass .
Botvina soup
Ingredients:
- acidic cabbage soup - 1,5 l;
- boiled fish (salmon, salmon, trout) - 500 g;
- beet tops - 100 g;
- nettle - 100 g;
- sorrel - 100 g;
- spinach - 100 g;
- cucumber - 2 pieces;
- onion green - 1 bunch;
- dill - 1 bunch;
- salt - 5 g;
- ice - 200 g.
Preparation
For the preparation of botvigny, the first thing to do is to prepare the greens, for this, all the leaves of the foliage, nettle, spinach and sorrel should be placed in a saucepan, pour them with cold water and boil over low heat. Cooked herbs should be caught from the water, grinded into gruel and let it cool.
While the greens dries, you can tackle cucumbers. They need to be peeled off, cut into small squares, mixed together with salt and finely chopped dill.
Next to the mashed greenery should be added soup, which, if desired, can be replaced with white kvass. After the liquid, you need to pour out the cucumber mass and mix all the ingredients thoroughly.
Before serving, ice is added to each plate, which is filled with botvinya. Boiled fish is served in a separate bowl.
If at your disposal there is absolutely no free time, the following recipe will help to answer the question, how to cook a botvina in 30 minutes.
Ingredients:
- kvas - 1 l;
- bay leaf - 1 piece;
- sugar - 1 teaspoon;
- salt - 5 g;
- horseradish - 1 tbsp. a spoon;
- dill - 50 g;
- beet tops - 250 g;
- sorrel - 250 g;
- carrots - 1 piece;
- onion green - 100 g;
- onion - 1 pc .;
- radish - 2 pieces;
- cucumber - 2 pieces;
- salmon, fillet - 500 g.
Preparation
First, you need to peel the carrots and onions and cut them into small cubes, then fry in a pan for 2 minutes. Fillet of salmon should be cut into large pieces and set aside.
In a pot of water, you need to send carrots with onions and boil them to a boil, then add the fish fillets to the pan. Together with the fish you need to add pepper, bay leaf, salt and carefully mix the ingredients. After 7 minutes, you need to
The next step in the preparation of botvinya is to cut the sorrel and beetroots - cut the greens with a thin straw. Next in the sauté pan you need to pour the fish broth, add the sliced greens and cook it 2 minutes after boiling. After that, the greens should be filtered and grinded with a blender or a sieve.
Next, it is necessary to chop fine cucumbers, green onions and radish, add horseradish and sugar to the vegetables and mix everything thoroughly.
Now you can start feeding the botvigny. First, ice is placed on the plate, then the cucumber mass, which is covered with mashed greens and poured with kvass. Boiled fish is served on a separate plate.