Traditional botvinia with fish

Traditional botvinia with fish

Ingredients

• 1 liter of bread kvass
• 500 g red fish
• 250 ml of white kvass surveyed
• 4 cancers
• 3 young beets with tops
• 1.5-2 cups boiled sorrel
• 1 cup boiled nettle
• 3/4 cup green onions
• 1-1.5 fresh cucumbers
• 1-2 tbsp grated horseradish
• 1.5 tbsp dill
• 1/2 lemon
• 1 tsp mustard
• 1 tsp Sahara
• 1 tsp salt

Directions

1. Separate young beet tops from root crops, boil separately until soft. Chop and boil the sorrel (3 minutes), pour boiling water over the nettle, let it drain, chop the tops, sorrel, nettle and root vegetables. Mix everything, add finely chopped green onions, and fresh cucumber cubes, salt and mix.
2. Grind mustard with grated horseradish, lemon zest and sugar, pour in a little kvass, mix, add to vegetables and herbs. Stir well, pour with a mixture of white and bread kvass, put in the refrigerator for half an hour.
3. Boil the fish in salted water with onions, dill, bay leaves and black pepper. Serve the traditional botvinya with fish on three plates: one with crushed ice, the second with pieces of fish, the third with botvinia. This refreshing dish is eaten cold, so they periodically put pieces of ice on the plate. Fresh rye bread is served separately. Fish can be substituted with crayfish or shrimp. It is not traditional to serve sour cream as well.