Botvinya is a Russian dish related to cold soups, which are prepared with kvass, vegetable broths, beet, sorrel or kefir infusions. Botvinu is very good to eat in the summer heat, it tastes much lighter than okroshka and has an amazing refreshing effect.
It is necessary
- To prepare botvinia:
- Fish (pike perch, cod, sturgeon or beluga) 300 grams, shrimps 20 g, bread kvass 1200 milliliters, spinach 100 grams, sorrel 200 grams, fresh cucumbers 4 pieces, salad 150 grams, horseradish root 1 piece, 1 tablespoon sugar, lemon zest, green onions, dill.
- For kvass:
- For 1 liter of kvass, you need 40 grams of rye bread, 1 tablespoon of sugar, 1.5 grams of yeast and 6 glasses of water.
Instructions
Step 1
Cooking kvass. Cut black bread into slices and fry until brown, then pour in hot boiled water and leave for four hours. Filter the resulting infusion, add yeast and sugar (previously diluted), and put in a warm place for 8 hours. Strain the finished kvass and put it in the cold.
Step 2
We cut the fish into fillets with boneless skin, peel the shrimp, cut into portions, cook and cool.
Step 3
Boil cooked spinach and sorrel and rub. Combine the obtained spinach and sorrel puree, add salt, sugar, lemon zest and dilute with kvass.
Step 4
Cut the cucumbers into strips. Grate horseradish, chop the onion and add to the main mixture. When serving in the soup, put a piece of fish, shrimp and sprinkle with chopped herbs.
