Cold soup on kvass, which is prepared from boiled and wiped sorrel, spinach, green onions, nettles, quinoa and other edible grass (in Old Russian "tops"). Traditionally, boiled water is served with boiled fresh or salted red fish (salmon, ketu, trout, humpback salmon) and so-called bagrenets - finely chopped ice. They are served separately.
Cooking time : 40 min.
Servings : 4
1 serving : 489.6 kcal, proteins - 30.7 g, fats - 18.9 g, carbohydrates - 49.1 g
WHAT DO YOU NEED:
500 g salmon or pink salmon fillet
For broth:
• 1 carrot
• 1 onion
• 1 bay leaf
• 3 peas of black pepper
• salt to taste
For botvigny:
• 500 grams of sorrel and beet
• 4 cucumbers
• 100 g of green onion
• 50 g of dill
• 1 liter of kvass
• 2 large radishes
• 1 tbsp. l. shit
• 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 meat fillets.
Put onions and carrots in a saucepan, pour in 1 liter of water, 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. Throw 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. Onion and dill wash, dry and chop. Radish wash and grate on a fine grater.
Cut vegetables and greens to mix, add horseradish, sugar and salt. Mix again.
5. Ice wrap in a linen towel and grind it with a malleol. Transfer to a bowl.
Spread the wiped greens and vegetables on the plates. Pour the kvass. Separately serve fish and ice.
Journal "School of deli. Collection of recipes »№ 13 2007