Word "botvinia" comes from the old Russian word botote, that is, to get fat, but contrary to this name, the botvinia is not a high-calorie dish. Many housewives know only the name of this soup, but have never tried to cook it. Botvinia is an ancient Russian cold dish, which gradually disappeared from the tables due to its high cost and very laborious cooking method. The recipes of botvinas found in modern culinary books only vaguely resemble the recipe of this botvini and distort the taste of this dish. Botvinia, in its original form, should not be forgotten, and just such a recipe is given below.
A full Botvinia is served at the table in three separate dishes for one person. It consists of the soup itself, boiled red fish - stellate sturgeon, sturgeon, salmon on the second plate and pieces of finely chopped ice, which is also served in a separate cup or small plate.. This is a complete Botvinia, but it is still incomplete, which is served to the table without fish, which significantly reduces the cost of its preparation.
Botvinia is simple and steamed. Both are prepared using kvass base. But the steamed botany is different from the simple one in that they add to the kvass another sour steamed starter made from the thick of kvass and flour. Special attention should be paid to the choice of kvass base in botvinia, since sour kvass must be combined with the bland or slightly salty taste of fish, otherwise the taste may be hopelessly spoiled. Ideally, the acid of kvass should have a delicate delicate flavor. Such taste is achieved not by kvass itself, but with the help of a special taste of herbs, and steamed botvines are given by rye sourdough. H
To add a special flavor and sharpness of the tops, grated horseradish and lemon juice are added to the brew. Dark bread kvass is taken as the base for the leaven of the botvinis, mixed with white okvaschevy kvass, in a ratio of 2: 1. For the fish component of the botvinis, you should take selected pieces of red fish, and you can also supplement the meat of crayfish or crabs and shrimps.
The recipe is a simple full botvini
bread kvass - 1 liter, white respondent (it is quite difficult to find such kvass, therefore the recipe of its preparation is given below) - 0, 25 liters, boiled sorrel - 1.5-2 cups, boiled nettle - 1 cup, young beetroot - 3 pieces, fresh cucumber - 1-1.5, grated horseradish - 1-2 tbsp. spoon, half a lemon, mustard - 1 tsp, green onion - 0.75-1.5 cups with 1 tsp salt, sugar - 1 tsp, dill - 1.5 tbsp. spoon, a pound of fish, 4 crayfish.
Cooking white questioned kvass
It will require: rye flour - 1 kg, rye malt - 250 grams, barley malt - 130 grams, buckwheat flour - 250 grams, wheat flour - 250 grams, dry curly mint - 30 grams, liquid yeast - 25 ml.
Dissolve wheat flour with water and add yeast. Then mix the malt with water to form a liquid dough. Pour in rye, buckwheat and wheat flour, mix everything until a homogeneous consistency and pour in hot water if necessary. Leave the dough for five hours, then add the yeast mixture, peppermint and boiling water. Brew for another 12 hours and strain.
Boil the tops of the young beets a little to soften, and in the other pan, boil the beets themselves, without cutting them. Also boil the leaves of sorrel no more than three minutes. Nettles should be washed in cold water, rinsed with boiling water and set aside. Now measure all the greens in the amount indicated in the recipe and cut them up very finely with a sharp knife, but do not chop the greens in a blender or meat grinder, otherwise the botvinia will lose its original taste. Then finely chop the boiled beets and add to the whole mass, also chop the green onions, mash with salt and dill and mix everything.
Now about how to make a leaven base. Two kinds of kvass, listed in the recipe, connect. With lemon halves, remove the zest, grind it with sugar, add lemon juice, mustard, horseradish and dilute it with a small amount of kvass, mix thoroughly and pour everything into the main kvass. Prepare the leaven base, combine it with a mass of greens, add the finely chopped cucumber into cubes and let it stand in the cold for no more than half an hour so that the leaven base soaks the tops.
Now you can cook the fish part. Fish, cut into 50 grams of different types - salmon, sturgeon, stellate sturgeon boil in boiling salted water so that the water slightly covers the fish, add onion, dill, black pepper and bay leaf to the same place. Raw fish is boiled for 10 minutes, and fresh-salted and salted-smoked for about 2-3 minutes. Uncooked salted and south smoked fish is not used to prepare this dish, as it is not suitable for an acidic kvass basis. Add crayfish meat, either crabs or shrimps to the fish plate.
How to eat botwinyu? Botvina served as a first course, or before the second course, as a liquid snack. It is customary to serve a fork and two spoons, a fork for the fish, one spoon for the soup, and the other, in order to periodically place ice on the botvinia, since the taste of the botvini should be cold. Bread for Botvina served fresh rye.
Cooking Steamed Botvini
rye flour - 2-3 tbsp. spoons, cold water - 1-1.5 cups, kvass thick - 0.5-1 cups, young beets with tops - 5 pieces, bread kvass - 1-1.25 liters, the other components are the same as for simple botvinis . Everything is prepared in exactly the same way, only cooking of steaming is added. It should be done the day before cooking botvini.
Rye flour is diluted with water, poured into a small clay pot, closed and put in a preheated oven for 25-30 minutes. After razopreet the mixture, strain it through a sieve into a saucepan, add boiled and finely chopped beet tops to the same place, pour over the leaven toast and leave to stand for a day. Then dilute with liquid kvass and add the remaining ingredients.
Cold botvinia is an excellent thirst quencher in the summer heat. In addition, such a dish can impress guests, as many have never tasted this soup and will be surprised by its unusual native Russian taste.