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Botviña i
1 serving
Weld the stick and notation in salted water and cool. Boil the spinach and sorrel separately and wipe through a sieve. Cut the cucumbers into straws. Grate horseradish, shred onions. Season the spinach and sorrel puree with salt, sugar and dilute the kvass. Put vegetables, fish in a plate, pour botvinya and sprinkle with parsley greens.
Weld the stick and notation in salted water and cool. Boil the spinach and sorrel separately and wipe through a sieve. Cut the cucumbers into straws. Grate horseradish, shred onions. Season the spinach and sorrel puree with salt, sugar and dilute the kvass. Put vegetables, fish in a plate, pour botvinya and sprinkle with parsley greens.
pristypoma - 500 g, nototenia - 500 g, kvass - 1.5 l, spinach - 250 g, sorrel - 200 g, green onions - 4 tbsp. spoons, cucumbers - 4 pcs., horseradish - 1 pc., salt to taste, pepper to taste, sugar to taste
