Preparing botvinya on KVASS with added fish or meat broth.
Accordingly, there is botvinya fish or meat. But the classic and most correct, botvinya fish.
Important! for botvinya Fish need only a river. Some are preparing a "royal" beet soup with red fish or shrimp. Only it is not botvinya in the classic version, but also has a right to be.
But the meat in this soup, you can choose according to their preferences: pork, beef or poultry.
And of course the main ingredient, which gave the name of the dish - it tops. Usually beet. Her many sorrel or replace conventional lettuce.
Yet with beet tops - botvinya tastier.
botvinya classic
Ingredients:
1 l kvass
2 cups broth (fish or meat)
10 sheets of young beet tops
2 cucumbers
boiled meat or fish (on a slice per serving)
5 pieces. radish
green beam (green onion, dill, parsley)
salt
pepper
mustard to taste
cream supply
Preparation:
1. Boil fish or meat in salted water. Remove the slices (meat or fish) on the plate and strain broth.
Cool broth to room temperature and mixed with cold dark bread kvass.
2. Beet leaves or tops to sort, wash and cut off the stems.
3. Cut into thin strips prepared beet leaves. They can be scalded to impart softness.
4. Wash and chop the greens for soup. Rub it with coarse salt.
5. Cucumber and radish grate or cut into thin strips. It can be sliced, but it turns out juicy strips.
6. Putting beet soup. The a la carte dishes to put greens, cucumber and radish.
7. Pour mixed with kvass soup, add the beet tops.
8. Placed on top of a piece of boiled meat or fish. All generously pepper.
Refrigerate and serve with sour cream.
Bon Appetit!
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