By Silent Hunter
Botvigna / Botvinja / Botvinnik (beef and beet soup / beet soup)
BELARUS BOSNIA AND HERZEGOVINA RUSSIA
In Russia this traditional dish is a chilled summer soup made largely with red beet, leaves and root, horseradish, mustard leaves, sorrel leaves, spinach, spring onions and wild greens, dandeloin, nettles, wild garlic with kvass and lemon juice. In Bosnia and Herzegovina it is made hot with celery, onions, red beets and beef. And back in Russia sometmes it is made hot with fish.
The name of the soup comes from the Russian word botva – leafy tops of root vegetables, usually beet and sorrel. Traditionally the beets are peeled and grated. After that the other ingredients are personal and regional, and will included every type of leaf and root vegetable. Kvass, the fermented bread-yeast drink, is generally added at the end of cooking to give the soup a sour flavour.
Updated at: Thu, 17 Aug 2023 12:12:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Nutrition per serving
Calories634.6 kcal (32%)
Total Fat36.2 g (52%)
Carbs33 g (13%)
Sugars18.9 g (21%)
Protein45 g (90%)
Sodium4025.5 mg (201%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Soup
Garnish
Instructions
Step 1
Separate the tops (the stems and leaves) from the beetroots. Wash the beets and tops, peel the beets, coarse grate. Chop the stems and leaves.
Step 2
Put the grated beets into boiling water. Cook for 10 minutes. Add the tops, salt, sugar and lemon juice. Cook for 5 minutes.
Step 3
Garnish with choice of cooked meats, greens, pickles and spices.
Step 4
We suggest the above ingredients. Cut the eggs in half, put two halves in each bowl, then pour the soup and arrange choice of garnish.
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