Botvinya or botvinnik is an ancient Russian cold summer soup, very tasty and simple. Now it is rarely cooked, as it has been overwhelmed by okroshka and beetroot soup. Soups are also very healthy and tasty. But try to cook it with beet tops, and you will be surprised how tasty this soup is. Not only that, it’s also healthier; the tops contain an order of magnitude more vitamins than vegetables!
Now these recipes have been forgotten, people are preparing okroshka, beetroot pancakes and gazpacho, which is also very tasty. And in ancient times, a girl was not married if she did not know how to cook botvinya. They also made salads, main courses, and even baked pies from the tops.
- Botvinya recipe simple
- Botvinya recipe classic
A simple recipe for botvinya.
Simple, because without fish and kvass. The ingredients are taken by eye or to taste, if there is more or less of something, then the Botvinnik will not become worse:
- Tops from 3-4 young beets
- Medium-sized beets - 1-2 pieces
- Cucumbers – 1-2 pieces
- Hard boiled eggs – 2-3
- Lemon
- Green onions, dill and other herbs to taste
- Radishes – 4-5 pieces
- Salt and pepper to taste
- Sour cream for dressing
- Sugar – optional, young beets are usually sweet enough
Peel medium-sized beets (we don’t touch small beets for now), cut them into strips, fill them with water, add the juice of half a lemon and sugar if desired. When the beets are almost ready, add salt and cook until tender. It will be liquid foundation soup.
We chop the tops, the stems separately from the leaves, since thick stems need more time to become soft.
We put the stems and young beets into the finished base of the botvinya. And after 5-10 minutes add the chopped leaves. If you wish, you can also put sorrel and spinach there.
Cook for 3 minutes and turn off.
In the meantime, our soup is cooling, preparing a solid base. Rub on fine grater radish.
Finely chop the green onions + greens, add salt and crush with a potato masher until juice appears. If you like it spicier, you can add horseradish, naturally grated.
Chop the eggs.
Chop 2 cucumbers very finely. And we grate one on a fine grater for flavor.
Place the solid base into plates, fill with liquid, and add sour cream. If desired, you can add boiled meat or fish. Our simple botvinya is ready.
Classic botvinya recipe.
- Red fish or whitefish – 500 grams
- Sorrel – 1.5 cups boiled (for this you need to simmer it for 3 minutes in boiling water)
- Nettle – 1 cup (wash in a colander and scald with boiling water)
- Tops - from 3-4 beets
- Fresh cucumber – 3-4 pieces (depending on size and your preferences)
- Bread kvass – 1 liter
- Kvass for okroshka (it is more sour) – 1 cup
- Beet broth - half a glass
- Grated horseradish
- Lemon - ladle
- Dill and green onions to taste
- Salt, sugar and mustard
Cooking botvinya step by step.
- First you need to put the beets on the fire and cook until soft. To make it faster, you need to peel it and cut it into pieces.
- Cut the beet tops and boil for 3-5 minutes.
- Finely chop the dill and green onions. Add salt and grind with a masher. See above. You can add horseradish and mustard. And also add grated boiled sorrel and chopped nettles.
- Squeeze the juice of 0.5 lemon into the beet broth and mix with 2 types of kvass.
- Grate one cucumber on a fine grater, chop the rest finely and thinly.
- Mix boiled beets, greens with onions and cucumbers. Pour the beet broth with kvass into it and put it in the refrigerator. Let him insist.
- Put water on the fire for the fish. When it boils, add peppercorns, salt and bay leaf. And simmer for 5-7 minutes.
- Clean the fish and cut into portions.
- Place the fish in boiling water, reduce the heat and cook for about 10 minutes.
- Serve the fish on a separate plate, place the botvina and ice next to it.
These were classic recipes botvinyi.
But recipes for botvinya have now been invented great amount, it depends on taste preferences and climate. For example, some housewives first cook meat broth, put beets in it and shortly before cooking add beet tops. And they call it botvinya.
It's delicious too. But in my opinion - not very good; meat broth spoils the whole flavor bouquet. And besides, I think that this is just hot borscht with tops, since eating cold meat broth is somehow unpleasant.
You may be surprised, but in addition to the taste, the tops of beets and other vegetables contain a huge amount of vitamins and other useful substances. Decoctions are prepared from this “waste” and even serious diseases are treated. So eat botvinya for your health and be happy.
table vinegar – 1 tbsp;
onion – 1 pc. ;
vegetable oil - for frying;
beet tops – 1 large bunch
Botvinnik soup got its name (as you might guess) from its use in cooking beet tops. It seems quite peasant dish, not a delicacy at all, but delicious! Personally, I love Botvinnik even more than borscht. Another important indicator for me is that my children eat this soup well.
Botvinnik should not be confused with Botvinya. The last one is cold soup with a decoction of edible herbs, kvass and always with fish. And Botvinnik – more often hot soup, where it is the beet tops that appear.
As you understand, you can cook Botvinnik while these same tops are growing in the beds. Well, or freeze it for future use. It turns out no worse with frozen tops, tested.
Well, now let's start cooking. Let's prepare the necessary products.
Clean the raw beets:
And cut into small cubes. It is better to cut cubes with a side no larger than 5-7mm, then they will stew faster.
Place the chopped beets in a frying pan heated with vegetable oil:
Fry over medium heat for 10-15 minutes.
While the beets are roasting, you can do the tops. Cut the petioles (stems) from the leaves. Let's put the leaves aside for now. And cut the petioles into pieces 2-3 cm long.
We send the petioles to the frying pan where the beets are fried. Fry them together for another 3 minutes.
Now add some water:
Add a spoonful of vinegar (this is so that the beets do not lose color):
And simmer on low heat under the lid for about 30-40 minutes.
Chop the onion.
Fry onions and carrots for vegetable oil until the onion is soft.
Cut the potatoes into thin cubes.
Place stewed beets with stalks, onions, carrots and potatoes in a saucepan and pour boiling water over them. I boil water in an electric kettle and then pour it in. But you can first boil water in a saucepan, and then put the vegetables there.
Cook the soup for about 10 minutes.
In the meantime, let's cut beet leaves in small pieces:
Then salt the soup, add a bay leaf and add chopped beet leaves:
Cook covered for another 5 minutes and our botvinnik is ready.
fotorecept.com
Botvinnik soup
Botvinnik – This is a summer version of borscht. Let's prepare a delicious dish.
For Botvinnik we will need:
- Chicken leg - 1 piece;
- Potatoes - 4-6 pcs;
- Young carrots (small) - 3-5 pcs;
- Onion, not very large - 1 piece;
- Young beets with tops - 5-6 pcs;
- Tomatoes – 1-2 pcs;
- A little vegetable (any) oil - 2-3 tbsp;
- Taste ground pepper, white or black;
- Salt;
- Bay leaf – 1-2 pcs;
- A bunch of sorrel, or table sorrel, 9% vinegar - 1 tbsp;
- Use sour cream to taste;
- Greens to taste and desire;
The process of preparing Botvinnik soup
Botvinnik soup photo
Put the leg, preferably not fatty, into a pan, fill it with water and put it on the stove. Bring to a boil, while not forgetting to remove the foam.
For our soup you will need small, young beets with tops.
Peel the beets and place them in the pan where the legs are cooked. Cook over low heat until done. At the end of cooking, add salt.
We remove the chicken legs and beets from the broth, and instead put potatoes (peeled and chopped) into it.
Cut onion into cubes and carrots into slices. Fry in vegetable oil, then add grated cooked beets and tomatoes. Add a little vinegar, after a few minutes remove the pan from the stove.
Add the roast to the soup, divide the legs into small pieces and bring to a boil.
Chop the beet tops (sorrel, if available) and add to the pan. Boil for 6-8 minutes over low heat without covering with a lid.
All that remains is to add bay leaf, ground pepper, add salt if necessary, and remove from heat.
The soup is ready, serve with mayonnaise, sour cream, and herbs. Bon appetit!
jsecret.ru
Botvinnik
This delicious light summer soup will pleasantly diversify your menu. It is most often prepared in the summer, when the beet tops are still young, which means they contain a lot of vitamins. Can be served both hot and cold.
INGREDIENTS
- Beetroot with tops 2 pieces
- Carrot 1 piece
- Onion 1 piece
- Potatoes 4 pieces
- Vegetable oil 4 tbsp. spoons
- Salt 1 teaspoon
- Vinegar 9% 1 tbsp. spoon
- Bay leaf 1 piece
Step 1
We will cut off the tops, peel and wash the beets.
Step 2
Cut the beets into small cubes and place them in a preheated frying pan with 2 tablespoons of oil. Fry over low heat for 10-15 minutes.
Step 3
Wash the beet tops and separate the petioles from the leaves.
Step 4
Cut the petioles into small pieces of 2-3 cm.
Step 5
Add the beet stalks to the frying pan. Stir and fry for another 3-4 minutes.
Step 6
Add about 2/3 cup of water.
Step 7
And vinegar or lemon juice. Close the lid and simmer for low heat 25-30 minutes.
Step 8
Peel the potatoes, cut them into cubes or wedges, put them in a saucepan and add about 2 liters of water. Let's cook.
Step 9
Cut the peeled onion into small strips.
Step 10
Grate the peeled carrots on a coarse grater.
Step 11
Place the onions and carrots in another frying pan with vegetable oil and fry.
Step 12
Fry the onions and carrots over low heat, not until crusty, but only until the onions are soft, then put them in a pan with potatoes. Next we will send the beets stewed with petioles, add salt. Cook for 10 minutes.
Step 13
We cut the beet leaves either like cabbage - into thin strips or into small pieces.
Step 14
Add the leaves to the pan with the remaining vegetables. Taste for salt, add more if necessary, and also add a bay leaf. Cook for 5-7 minutes - and everything is ready.
Step 15
povar.ru
Botvinnik
Prescription yield:
Botvinnik- warm vegetable soup with the addition of beet tops. Unlike botvinya, this soup is not prepared in beet kvass and without fish delicacies. The soup is very simple and light, there is one nuance - tops, which are not at all for a long time on sale, but this is not a problem, the tops are easily frozen.
Botvinnik ingredients
Botvinnik recipe
For cooking Botvinnik recipe, peel the potatoes, wash them and cut them into cubes.
Peel the onions and carrots, finely chop the onion, and grate the carrots on a coarse grater.
Peel the beets and grate them on a coarse grater. Beets and carrots can also be cut into small cubes or strips, but grated they will cook faster.
Wash the tops well, separate the stems from the leaves, but do not throw them away. Chop the stems finely and chop the leaves coarsely.
Heat vegetable oil in a thick-bottomed saucepan, add beets and chopped stems. Simmer over medium heat until softened, then pour in a ladle hot water, vinegar, stir and simmer for another 10 minutes. Vinegar is needed so that the beets do not lose their color.
While the beets are stewing, heat them in a frying pan a small amount of vegetable oil, add chopped onions, followed by carrots. Simmer over medium heat for 10-15 minutes.
When all the vegetables are ready, add them to the pan with the beets. stewed carrots and onions, chopped potatoes and pour everything over hot water in the amount of 2 liters.
Cook the soup over medium heat, covered, for 10-15 minutes or until the potatoes are cooked.
When the potatoes are soft, add salt and pepper to the soup and add chopped beet tops. Mix everything, cover and cook for another 5 minutes. Botvinnik is served warm, with sour cream. Some people don't really like the sweetness of beets in soup; this can easily be corrected by sprinkling the soup with lemon juice.
kashewar.com
Botvinya - summer soup options
Today this summer soup is less popular than okroshka, but once it was the most common among both peasants and representatives of the high classes. Its preparation takes a little longer compared to okroshka, but if you decide to make botvinya, you will not be disappointed - this is a very original, tasty and refreshing dish.
In the 19th century, botvinya was the most common summer soup in our country; absolutely everyone, from peasants to aristocrats, ate it. Nowadays, this cold soup is not prepared so often, and that is why it is definitely worth making botvinya - a pleasant surprise at home will be guaranteed.
Botvinya was very loved by Alexander I, I.A. Krylov, A.S. Pushkin.
Botvinya is a cold summer soup, the main ingredients of which are: original version are young beets and their tops, kvass, sorrel, nettle, green onions, garden greens, ice and red fish. Classic botvinya consists of three parts: the vegetable soup itself, boiled red fish and finely chopped ice served separately. That is, traditionally, botvinya was served to one person in three plates at once - one of the three parts of the soup was placed in each.
Today, there are many simplified options for preparing botvinya - without fish and ice, but if you decide to make this soup according to traditional recipe, you will be able to fully appreciate the beauty of this amazing dish.
It is interesting that the name of the soup “botvinya” comes from the word “botet”, which in ancient Russian meant “to get fat”.
How to cook classic botvinya
You will need: 1 liter of bread kvass, 500 g of red fish (whitefish/salmon/trout/salmon/sturgeon - boiled or lightly salted), 250 ml small kvass, 3 young beets with tops, 1.5-2 cups boiled sorrel, 1 cup boiled nettle, 1.-1.5 fresh cucumber, ½ lemon, ½ cup chopped green onions, 1-2 tbsp. grated horseradish, 1.5 tbsp. chopped dill, 1 tsp. mustard, salt and sugar.
How to cook traditional botvinya. Cut the tops from the beets, boil the beets and their tops separately until soft. Boil the sorrel for no more than 3 minutes, rinse and scald the nettles with boiling water, immediately place in a colander. Chop the greens very finely. Finely chop the beets and add them to the greens, grind finely chopped green onions with dill and salt. Combine two types of kvass, cut the zest from the lemon, rub it and mix with sugar, add mustard, lemon juice, horseradish, a small amount of kvass, mix, add the remaining kvass. Combine all the chopped vegetables and herbs with the kvass mixture, add the cucumber, cut it into small cubes, and put it in the refrigerator for 15-20 minutes. Cut the fish into pieces of 50 g, place in salted boiling water, adding dill, onion, bay leaf and black pepper, boil for 10 minutes if the fish is raw and 2-3 minutes if it is salted-smoked or lightly salted. Serve the botvinya in three plates: in one - kvass-vegetable mixture, in the second - fish, in the third - ice.
Botvinya can be served either as a first course or as a liquid appetizer before the second course. The fish is eaten with a fork, a spoon is placed in plates with ice and vegetable soup, ice is added to the vegetable soup periodically.
When we talk about classic version Botvina, it is worth considering a number of nuances on which the final taste of the dish greatly depends:
- Kvass for botvinya should be chosen so that it complements the salty or bland fish taste without interrupting it, that is, the most suitable one is neither overly sweet nor overly sour. It is best to use dark bread kvass, which is mixed with a third or less of white okroshka kvass.
- It is believed that the tastiest botvinya is made from several types of red fish and crayfish, which can be replaced with shrimp or crab.
- The use of sorrel in real botvinya is mandatory - it is this ingredient that gives the soup the necessary sourness.
- In kvass for botvinya, you must add lemon juice and grated horseradish - they give the dish the desired aroma and spiciness.
- With a little effort, you can surprise your family and friends with such a truly summery delicious soup, but if you still want to try a simpler version of the soup, or there is no way to find everything necessary ingredients, then you can prepare it according to the following recipes. Botvinya prepared according to such recipes will be called “incomplete”.
Recipe for classic simplified botvinya with spinach and fish
You will need: 1.5 liters of sour kvass, 500 g each of spinach and salmon, 5 pieces of black peppercorns, cucumber and bay leaf, 3 small beets, 2 onions, 1/2 lemon, green onions, sugar, salt.
How to cook simplified botvinya. Boil the fish in salted water (if it is raw) or unsalted water (if it is lightly salted), adding bay, onion and peppercorns, then remove from the broth and let cool. Pour over spinach cold water(it should completely cover it), boil for half an hour until it settles to the bottom, place in a colander, and then wipe. Boil the beets until tender and cut them into cubes, peel the cucumbers and cut them in the same way, do the same with the second onion, chop the dill. Place the onion and spinach in a large bowl, add salt, sprinkle with sugar, grind with a spoon, add cucumber, beets, dill, lemon (finely chopped), pour in sour kvass, season to taste with salt and sugar. Cool the soup and serve vegetable soup and fish pieces separately in bowls.
Quick botvinya recipe
You will need: 1.5 liters of bread kvass, 300 g boiled fish, 300-400 g sorrel and young nettle, 2-3 tbsp. vegetable oil, 1 fresh cucumber, horseradish, dill, green onions, sugar, salt.
How to cook a quick botvinya. Place the washed nettles in boiling water, simmer the sorrel in a separate pan with a lid, then grate the greens. Place the greens puree into a saucepan, add sugar, salt, kvass, add diced cucumber, finely chopped dill and green onions. When serving, add pieces of boiled fish and grated horseradish to plates.
An even more simplified option: use only kvass, nettles, spinach, sorrel, sugar and salt - the greens are also boiled and pureed, poured with kvass, seasoned with sugar and salt, when serving, add diced cucumber, chopped herbs and grated horseradish.
One of the very interesting and suitable modern housewives variants of botvinya - with shrimp, which are easy to find in any supermarket.
Shrimp botvina recipe
You will need: 1-1.5 liters of bread kvass, 200-300 g of peeled shrimp, 200 g of sorrel and spinach, 50-100 g of green onions, 1-2 cucumbers, sugar, salt.
How to cook botvinya with shrimp. Boil shrimp and cut into pieces. Boil the sorrel and spinach until softened, puree them, add salt to the puree, season it with sugar, and pour in kvass. Add cucumber strips, chopped green onions and shrimp to the soup and serve chilled or with crushed ice.
Botvinya – great alternative okroshka, try to cook this delicious and healthy soup in the heat, and praise from your family will be guaranteed!
They prepared it. Look what happened
Option for preparing hot botvinya. To prepare it, you can take water or meat, chicken fish broth. I cooked for meat broth. Included in the toppings: 3 - 4 small young beets along with tops, 1 carrot, a bunch of green onions. If the farm has leeks 1 - 2 pcs. Vegetable oil for frying. Tomatoes 1 – 2 pcs.
From greens you can take parsley, dill, celery.
Botvinya recipe
Botvinya is prepared without potatoes, which is quite suitable for a low-carbohydrate diet.
Leeks must be trimmed until green and washed thoroughly. Trim the roots. Soil sometimes remains under the layers of onions; it must be washed, separating the layers. Wash the greens too. Partially or completely it can be added to the botvinya at the end of cooking. Cut the onion into rings.
If you use regular green onions in the recipe, add them at the very end of cooking. Otherwise it will boil over and be too soft.
Grate the carrots on a coarse grater and sauté in vegetable oil with leeks and tomatoes. It is better to remove the skin from tomatoes by first scalding them with boiling water.
Wash young beets thoroughly. Wash beet tops and dry. Separate the beet leaves from the petioles, cut the petioles crosswise, the leaves crosswise and lengthwise, otherwise they will be too long in the soup.
Ingredients
- 1 medium beet with tops;
- 4-5 potatoes;
- 1 medium carrot;
- 1 onion;
- water - 2 liters;
Cooking method
- Peel the potatoes and cut into cubes. Grate the carrots on a coarse grater. Cut the onion into small cubes. Grate the beets on a coarse grater. Chop the tops with a knife
- Place potatoes and 1/2 of the beets into boiling salted water or broth.
- When the soup boils for about 10 minutes, add the chopped tops and overcook.
- Fry the rest of the beets, carrots and onions in vegetable oil. And then we put the fried vegetables into the soup.
- There is no need to overcook vegetables. You can immediately put all the vegetables into the soup at the very beginning and cook until tender.
- If the vegetables are not overcooked, then the Botvinnik can be eaten cold, but if you overcook it, then the soup should be eaten hot.
- Bring the soup to readiness. Pour into plates. Place half a hard-boiled egg on each plate. Add sour cream and serve.
Homemade botvinya - original recipe
- young beets with tops - 4-5 roots;
- 1 large beet or 2 small ones;
- 1 lemon;
- 4-5 pieces of radish;
- 1 bunch of dill;
- 1 bunch of green onions;
- 1-2 eggs;
- 1 medium cucumber or 2 small ones;
- salt and pepper to taste;
- 1 teaspoon granulated sugar;
- sour cream for dressing;
Cooking method
- Our young beets with tops have just begun to grow in the garden; after all, the cold St. Petersburg summer is taking its toll. The tops have grown well, but the root crop itself is still small. Therefore, for the botvinya, I took and boiled large beets from the old harvest. To use beet broth for soup later, I washed it well in water and peeled it.
- I cooked the beets until tender for an hour. You can not boil the beets for the botvinya, but bake them in foil, whichever you prefer.
- If you have young beets with tops in your garden that have already grown well and have larger tubers - the size of radishes or eggs, then you can use only young roots and do not boil large beets additionally.
- Let's boil two hard-boiled eggs separately.
- While the beets and eggs are cooking, let's start chopping the vegetables. Separate the young tubers from the tops and cut them into small cubes.
- The washed tops must be cut - separate the thick stems from the leaves, since they will take longer to cook. Cut the stems into pieces of approximately 1 cm.
- The beets are almost cooked, at the very end we add salt to the broth, add a teaspoon of granulated sugar (if you think sugar is too much, you don’t have to add it, I always put a little sugar in the cold brew, borscht or botvinya) and squeeze out half a lemon juice - the broth will immediately become beautiful ruby hue. By the way, if you still have in stock Apple vinegar, then you can add it to the soup instead of lemon juice. If the beets are already cooked, take them out and let them cool. We cook cubes of young beets together with chopped stems into the beet broth, which will give it an even brighter, richer color.
- Cover the pan with a lid and let the soup simmer for 5-10 minutes.
- We cut the tops larger than the stems themselves, approximately 2 cm thick.
- You can also cut the leaves of nettle, young sorrel, spinach into botvinya - the soup will only benefit from this. At the very end, add the chopped tops to the pan and cook them for no more than 3 minutes (practically blanch them). This is done so that the leaves of the tops do not lose their taste, color and beneficial vitamins.
- Strain the beet broth and leave it to cool. Look how beautiful, rich, bright it is. Then, when it cools down completely, it will become darker.
- And into the boiled tops we grate the beets on a coarse grater, then the radishes, having first cut off their tail and base. Radishes will give our botvinya, just like lemon juice, a pleasant sourness.
- I cut the cucumber into strips, you can cut it into cubes, it doesn’t matter. The main thing is that you need to cut it at the very end, the last of all the vegetables, so that it does not lose its juice.
- But what you shouldn’t skimp on in Botvinya is greens. The abundance of greens will make this soup even tastier, so chop the green onions and dill (I took more onions and less dill, and you cook according to your preferences).
- Mix all ingredients well and add salt. Those who like it spicy can add some pepper to taste grated horseradish or mustard.
- We generously put the prepared vegetables on the bottom of the plate and pour all this splendor with chilled beetroot broth (I squeezed the juice from the second half of a lemon into the cold beetroot broth). By the way, instead of beet broth, you can use bread kvass or take them in equal quantities. Botvinya prepared with our own homemade kvass is especially tasty.
- In the finished soup we put half a boiled egg, whiten it with a spoonful of sour cream and eat the vitamin, summer, light soup with great pleasure. My family didn’t wait for the beet broth to cool completely and began to eat the botvina warm - it was impossible to tear it off by the ears. This is how delicious young beet soup turns out!
If you have nowhere to get beets with tops, don’t be upset, nothing is stopping you from making summer beet soup, and instead of tops take spinach, sorrel or nettle leaves. It’s just that you won’t get botvinya, but beetroot soup, but that’s another story.
- Olesya July 16, 2009
- 21940
- 21
Images are not available in older materials. We apologize for the inconvenience__
First, cook the broth. Because the light soup, I cook it with chicken. If you want something more savory, take the meat with bones; if not, you can boil the fillet.
When the broth is ready, I add chopped potatoes and carrots, chopped on a coarse grater. I keep it on the fire for about five to ten minutes, depending on what kind of potatoes, so that it has time to be half cooked.
Then I add chopped tops and the white part of the onion. I cook for another ten minutes, then leave for three minutes on the lowest heat so that the soup “reaches” its consistency.
My mother likes to add it to Botvinnik while cooking. a raw egg, as is usually done with sorrel soup. I do things a little differently.
The egg is boiled separately, hard-boiled, cooled, cut into two halves and placed on a plate with the finished portion.
Then the soup is sprinkled with the green part of the onion.
The rest is for everyone. Personally, I prefer to eat this soup hot and with sour cream.
Bon appetit!
P.S. I apologize for the quality of the photos, I took them from a mobile phone.
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