Botvinya recipe. Full botvinya recipe delicious and healthy

Option for preparing hot botvinya. To prepare it, you can take water or meat, chicken fish broth. I cooked with 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 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.

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) due to the use of beet tops in its preparation. 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 the onions and carrots in vegetable oil until the onions are 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 add salt to the soup and put 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

Place 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.

Slice 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 delicious summer 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 leaves, 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

Botvinya is a vitamin-rich, refreshing soup in summer heat. Vegetables and herbs that grow in everyone’s garden are used: dill, green onions, sorrel, beets, carrots, onions. Options and recipes for botvinya great amount. To the traditional original recipe, created back in Ancient Rus', cooks and housewives added their ingredients. The Dahl dictionary gives the following definition of botvinya: “Botvinya is a cold, usually fishy, kvass-based dish with boiled herbs (sorrel, etc.), beet tops and finely chopped vegetables (cucumbers, onions).” In this article we will give 4 interesting recipe for making beetroot botvinya.

Beet botvinya with tops

To prepare you will need: 2 small, young beets with tops, 1 carrot, 1 onion, 1 potato, 1 boiled egg, if desired - tomato and greens.

Recipe:

Pour water into a saucepan and put it on fire.
Meanwhile, the vegetables are washed and peeled. Young vegetables (carrots and beets) have a very thin and tender skin that does not need to be peeled.
Throw the whole beet and onion into boiling water.
While the vegetables are boiling, cut the beet tops, carrots into slices and potatoes into bars.
Young beets cook quickly. They check - if it is not too soft, but can already be pierced with a knife, then it’s time to remove it.
Next, the beets are taken out of the broth and grated on a coarse grater, and the onion is thrown away.
IN vegetable broth where the beets and onions were cooked, add salt and potato wedges. Cook for 5 minutes.
Then chopped tops and carrots are thrown into the soup. Cook for another 5 minutes.
Then add beets. If desired, you can put parsley and tomato in the botvinya.
All you have to do is cook for a couple of minutes and the dish is ready! Botvinya is equally tasty hot or cold.

Beet tops soup

For cooking soup you will need: 2 liters of chicken broth, boiled chicken, 5 potatoes, 1 onion, 1 carrot, about 10 leaves young beet tops, salt and pepper - to taste, bay leaf - 2 pieces.

Recipe:

Remove the meat from the finished chicken broth.
Place chopped potatoes into the boiling broth.
Onions and carrots are lightly fried in vegetable oil.
The tops of young beets are cut.
5 minutes before readiness, add the roast and a couple of bay leaves into the broth.
At the same time, chicken meat separated from the bones is added to the broth.
And 3 minutes before readiness, add young chopped beet tops to the soup and cook over low heat.

We managed to find an interesting video on the Internet in which a chef from France shares a recipe for making botvinya from young beets with tops. The chef recommends using only greens, without stems. He even cuts out the veins in the middle of the leaves. O believes that the red stems give the dish a bitter taste. But in Russian recipes they don’t do this - they cut the young beet tops along with small roots, stems and leaves. All in! Beetroot greens contain a lot of vitamins, and the root vegetable itself is good to add for color.

4 small young beets with tops, 1 liter of chicken broth, 1 carrot, 150 g chicken fillet, 1 orange, 1 bunch of green onions, 1 boiled egg, 50 g sour cream.

Recipe:

There is no need to chop the prepared greens. The leaves are placed whole in a deep frying pan.
Young beet fruits are peeled, cut into 4 parts and placed on the leaves.
Pour everything together with water or chicken broth, put it on the fire and cook for only 5 minutes.
For rich color the cook recommends adding a pinch of soda to the soup.
Remove the soup from the heat and leave to cool. The warm soup is poured into a colander.
Boiled leaves are cut and placed on the bottom of the plate.
Next, make up a dish to your liking: put raw cut into strips on a plate! carrots, chopped boiled chicken, chopped onions and a boiled egg.
In addition, the chef recommends adding a few slices of orange.
Everything is poured with beet broth and sour cream is added at the end.
Bon appetit!

Cold botvinya with fish

Botvinya is prepared only from white fish: pike perch, pike, tench are suitable. This recipe does not include beet tops in the list of ingredients, but other versions include them.

To prepare the soup you will need: 500 ml whey, 50 ml sour cream, 200 g white fish, 50 g sorrel and 50 g spinach, 1 boiled egg, 20 g dill and 20 g green onions, 1 cucumber, salt, pepper, lemon - to taste, ice for serving.

Recipe for 2 servings:

Place water in a saucepan on the fire, add salt and pepper.
The stems of sorrel and spinach are trimmed and only the leaves are cut.
The fish is cut into pieces and immersed in boiling water for 5 minutes.
Fresh cucumber is cut into small cubes, and another half of the cucumber is grated on a coarse grater.
The pieces of fish are taken out and placed on the bottom of the plates.
And throw sorrel and spinach into boiling water for literally 1 minute.
Remove the greens with a slotted spoon and place them on plates next to the fish.
1 boiled egg is cut in half and placed in plates.
The cucumber is salted and placed on plates.
The onion feathers are cut and, again, placed on plates.
You can season botvinya with kvass, whey, kefir with sour cream, or water with sour cream. Whey or other dressing is carefully poured into the plate so as not to stain it.
At the end, sprinkle with chopped dill and add sour cream.
In hot weather, it is good to put ice in the botvinya to reduce the temperature of the dish.
Add lemon to taste for sourness.

You can choose the recipe for how to make beetroot botvinya to suit your taste! Get creative and include your own ingredients in recipes 😉

The recipe for botvinya with meat is incredibly simple - I won’t reveal anything complicated or new (most likely). I’ll just tell you how I cook it - with some peculiarities.

The basis of the soup is of course good, rich broth- that’s where we’ll start.
To do this, wash the meat, put it in a pan and pour cold water.

Boil. Remove any foam that appears on the surface with a slotted spoon. When all the foam has gone away, add peeled carrots and onions, salt to taste. Cook over medium heat for about 1.5 hours until the meat is cooked.
Note: If you use chicken bouillon- the cooking time for botvinya will be significantly reduced. If you add other roots (parsley, celery...) when cooking the broth, the taste will be more intense.

Towards the end of cooking the broth, prepare the vegetables needed for the botvina. To begin, peel the onions, carrots and potatoes.

Divide the beets into “tops and roots.” Rinse the tops well to remove any possible contamination. Peel the roots, cutting them off as thinly as possible. For this, a vegetable knife is useful - a handy thing in the kitchen.

Any soup with fried vegetables becomes more flavorful, so it’s worth preparing.
Finely chop the onion. Carrots can be grated on a coarse grater or cut into thin strips.

Then, in heated vegetable oil, lowering the heat under the frying pan, fry (sauté) the chopped vegetables until softened and lightly golden.

To get pure broth for further cooking, it must be strained through a sieve. Remove the meat and divide into portions.
Place the pan with the broth back on the heat and bring to a boil.

Cut the potatoes into small cubes.

As soon as the broth boils, add chopped potatoes and fried vegetables.

Cut the beets into strips. By that time, about 7-10 minutes will have passed, the potatoes will have time to almost reach readiness - at this moment add the chopped beets.

Add sugar - to balance the taste, as well as vinegar - in addition to a slight sourness, it will also help preserve the bright color of the soup.
Leave everything to cook until the beets soften - about 7 minutes.

Cut the tops - tops with stems.

Add the chopped tops to the soup and cook for another 5 minutes.

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. Also very useful and delicious soups. 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 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 a huge number of recipes for botvinya have now been invented, it depends on taste preferences and climate. For example, some housewives cook first meat broth, put the beets there and shortly before readiness add the 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.