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Botvinia — how to cook botvinia

One of the oldest dishes of Russian cuisine, in Domostroi, is already solid, and I think it was already present about 500 years before.

As always, undeservedly forgotten.

Not included in the Soviet kitchen because of excessive parade.

In original botvinia preparing for kvass. And on beetroot. If kvass rusks and white still come across here and there in the monastery shops and rare catering points, then the beetroot from the assortment has dropped out forever.

Preparing it is easy — pour a pair of rye crusts with boiling water, cut beets into slices or cubes there, leave for a couple of days warm and you will have kvass.

With some probability.

Since the share is low, let’s go the other way, where the degree of success is higher, and at the output we get an even more elegant result.

Let’s better show off, so to speak.

Buying beets on the market with tops, you get three useful components at once, which you may not guess. Namely — myself Root, young and bright, stalks of tops and leaves of tops.

All these tops and roots are valuable to us, and this is how.

From the root, we will make a semblance kvass — a bright ruby ​​sour drink, except perhaps not fizzy.

The stems will serve as a texture filler — they crunch perfectly.

The leaves will be filler thickener, for greater density.

In addition to the beets may be sorrel and spinach, also like green fillers and «acidity regulators«, As they say on the labels.

Be sure to include fresh cucumbers and green onions, available radish and hard boiled eggs.

Served by salmon, red or salmon fish, ceremonial supply — with crayfish necks.

Those who «does not suffer from weakness of the stomach«, As previously written in cookbooks, added to botvinie finely crushed ice.

For cooking botvinia for 4 hungry adults, you need to buy:

  • 3 young beets with tops
  • Large bunch of sorrel
  • Large bunch of spinach
  • 3 fresh cucumbers
  • Radish bunch
  • Bunch of green onions
  • Half a bunch of dill
  • 3 chicken eggs
  • 500 g fresh sturgeon or at least pike perch or 300 g light-salted salmon or trout
  • 4 live cancers

In terms of composition, the kit is even somewhat redundant, but it will not be worse, the optional components are removed from it painlessly.

We divide whole beetroot into three components. Clean the beets themselves and cut them into thin julienne straws.

Or grate, if laziness, but we do not approve of it.

Put in a bowl, sprinkle with salt, pour over white wine or apple cider vinegar, press down and let it stand for at least half an hour.

Boil 1 liter of water, add salt, throw washed sorrel (stems better cut off), chat within a minute and fold to a colander, let drain and squeeze.

When cool a little, punch the blender in a puree or in an old-fashioned way through a sieve.

Do the same with spinach, just do not mash it, but chop finely with a knife on the board.

Put sturgeon or pikeperch in very salty water with vinegar, and preferably in kurt broth or cucumber brine. It is more convenient to take fish on the skin, it does not fall apart in the process. Fish allowed very quickly, do not get carried away by this activity.

Allow to cool and cut into slices about a centimeter thick.

Boil 3 liters of water, add 3 tablespoons of salt and dill stalks, throw live crayfish there head down, let it boil again and hold on medium heat for 10 minutes.

Allow crawfish to cool in the same water for at least 10 minutes, then remove and clean the necks and claws.

Boil 2 liters of water, put the pickled beets in there with the juice, let them boil again, reduce the heat, boil for 3 minutes and add the chopped beetroots.

Let it boil again and boil for about three minutes.

Add the thinly sliced ​​beet leaves, let it boil again, cook for another three minutes. Add sorrel and spinach, stir. Remove from heat and let cool, the faster the better.

It makes sense to put the pot in a basin with cold water or in a sink stopper.

Then move to the fridge and cool as much as possible.

Cucumbers, radishes, green onions and dill finely minced.

Cook eggs hard-boiled and clean, cut along in half or in quarters.

Getting to the general collection botvini.

Spoon the fresh vegetables and herbs.

Very cold beet broth and other poured from above.

We spread cancer necks and claws, hard boiled eggs.

A slice of boiled fish can be put directly on the plate, it is better to serve plastovanny salted fish separately with lemon slices.

It turns out the dazzling beauty of rich and bright taste. Do not be ashamed to apply to any table.

In my estimated opinion, only people with hopelessly spoiled taste and coloristic perception of the world can put sour cream in botwiny.

We do not recommend this!

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