Botviña ii

1 serving


cook large pieces of fish until ready. remove from the stock and cool. sorrel, spinach, beet tops, rinse, boil until completely softened, roll on a sieve, wipe through it into a bowl, where the tops will be prepared. finely chop the onion, grate the horseradish on a fine grater, peel and grind the cucumbers, grate the lemon zest on a grater, boil the eggs hard-boiled and also grind into this bowl. set aside a third of the crushed products, pour the rest into the same bowl. drain the bread kvass into a bowl, add salt, pepper and sugar to taste and mix gently. with a sharp knife carefully cut the fish into thin slices and lay beautifully in the middle of the oval dish. put mugs of lemon, a sprig of dill on top of the fish. put the remaining onions, egg wedges, cucumbers, horseradish in heaps around the fish. if desired, you can add chilled and sliced potatoes cooked in a "uniform. " pour the botvin into plates, put mugs of lemon and dill in each of them, put a dish with fish in the middle of the table. cucumbers for garnish can be cut into straws. in addition to boiled fish, you can put a piece of fish balyk cut into slices on the dish. separately serve pieces of food ice