Botvinya
For botvigny:
• 500 grams of sorrel and beet
• 4 cucumbers
• 100 g of green onions
• 50 g of dill
• 1 liter of kvass
• 2 large radishes
• 1 tbsp. L. Horseradish
• 1 tsp. Sahara
• salt to taste
WHAT TO DO:
1. Peel the onions and carrots. Bake in a dry hot frying pan. 2 minutes.
Wash fish fillets and cut into large cubes.
• Boiled fish is difficult to cut into neat pieces of the same size. Therefore, we recommend cutting raw fillets into portions.
Put onions and carrots in a saucepan, pour in 1 lWater, put on a strong fire and bring to a boil. Reduce the heat, add pieces of fish, bay leaf, salt and black pepper. Boil for 7 minutes. Put the fish into a deep dish. Cover with a clean towel and set aside. Broth the broth.
2. Sorrel and tops to sort out, thoroughly washed and cut into thin strips. Pour into the saucepan 2 stalls of broth, put on fire and bring to a boil. Add greens and cook for 2 minutes.
3. Discard the greens in a colander, shake it several times. Then grind in a blender or rub through a sieve.
4. Wash cucumbers and cut into strips. Onions and dill are washed, dried and chopped. Radish wash and grate on a small grater.
Cut vegetables and greens to mix, add horseradish, sugar and salt. Mix again.
5. Ice wrap in a linen towel and grind with a malleol. Transfer to a bowl.
Spread the wiped greens and vegetables on the plates. Pour kvass. Separately serve fish and ice.
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• 500 grams of sorrel and beet
• 4 cucumbers
• 100 g of green onions
• 50 g of dill
• 1 liter of kvass
• 2 large radishes
• 1 tbsp. L. Horseradish
• 1 tsp. Sahara
• salt to taste
WHAT TO DO:
1. Peel the onions and carrots. Bake in a dry hot frying pan. 2 minutes.
Wash fish fillets and cut into large cubes.
• Boiled fish is difficult to cut into neat pieces of the same size. Therefore, we recommend cutting raw fillets into portions.
Put onions and carrots in a saucepan, pour in 1 lWater, put on a strong fire and bring to a boil. Reduce the heat, add pieces of fish, bay leaf, salt and black pepper. Boil for 7 minutes. Put the fish into a deep dish. Cover with a clean towel and set aside. Broth the broth.
2. Sorrel and tops to sort out, thoroughly washed and cut into thin strips. Pour into the saucepan 2 stalls of broth, put on fire and bring to a boil. Add greens and cook for 2 minutes.
3. Discard the greens in a colander, shake it several times. Then grind in a blender or rub through a sieve.
4. Wash cucumbers and cut into strips. Onions and dill are washed, dried and chopped. Radish wash and grate on a small grater.
Cut vegetables and greens to mix, add horseradish, sugar and salt. Mix again.
5. Ice wrap in a linen towel and grind with a malleol. Transfer to a bowl.
Spread the wiped greens and vegetables on the plates. Pour kvass. Separately serve fish and ice.
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Magazine «School of deli. Collection of recipes »№ 13 2007
