Cold Botvina Soup – Recipe with Photo Cooking
Cold Botvina Soup – simple, light, healthy, nutritious and also traditional summer dish of Russian cuisine, the obligatory ingredients of which are young beet tops and bread kvass.
Cooking botvini at home will not be difficult and does not take much time. But as a result, you will get a light and refreshing cold soup, which, with the proper selection of ingredients, may well become a festive and even “ceremonial” dish.
Since there are a lot of recipes for botvinis, we chose one that is fairly simple, affordable and authentic, since it was borrowed from a 1861 cookbook. Only in our step-by-step recipe with a photo were made minor adjustments: used in the original version of white fish, we replaced it with salmon, and to make the presentation of the soup more presentable, we added cancer necks to it. The rest of the recommendations of the original recipe are fully preserved.
It’s time to start cooking a real cold botvinia in Russian!
- Beet tops
- Green onion
- Bread kvass
- Olive oil
- Salmon Fish (Salmon)
- Quail eggs
- Food salt
- Ground black pepper
- Cancer necks
(a few pieces for decoration)
We boil water in a saucepan, put 500 g of fish (salmon, sturgeon, white fish) in it and cook until ready (20 minutes). Then remove the fish and cool.
Separately, boil 4 hard boiled quail eggs (about 5 minutes).
In salted boiling water, blanch for 1-2 minutes, 300 g of young beet tops and spinach.
Then finely chop them with a knife.
A pound of sorrel is also boiled in boiling water.
Drop it on the sieve.
Grind into mush.
We take 2-3 fresh cucumbers, peel them and cut them into small straws.
In one container we combine sorrel gruel with chopped beet tops and spinach, as well as with chopped cucumbers and chopped parsley, dill and green onions.
Pour into this mixture 1 tbsp. l olive oil, and then half a liter (maybe a little more) of bread kvass (In the olden days, Botvinu was often poured with sour soup). Soup salt and pepper to taste.
We pour cold tovini in portions, put a piece of boiled fish in each and decorate the dish with quail eggs cut in half, and, if desired, with boiled crayfish necks.