Chicken noodle soup
2020-08-13 / test@t
Beetroot botvinia with squid
An old Russian dish - beetroot botvinya - was usually served with fish or crayfish tails. We suggest using no less nimble squids for a quick soup.
Ingredients
- 1 l of white kvass
- 2 medium young beets with tops
- 4 medium crunchy cucumbers
- 1 red sweet onion
- 300 g squid fillet
- 3 hard-boiled eggs
- 3 tbsp. l. red wine vinegar
- sugar, salt, black pepper
- sour cream and creamy horseradish for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Cut off the beet tops and save. Rinse the beets and wrap in foil, bake at 200 ° С, 40-50 min. Pour cold water over, cool, peel and cut into thin strips.
Step 2
Peel and chop the red onion into the finest feathers. Pour in wine vinegar, season with 1 tsp. salt and 1 tsp. sugar, pepper and let it brew for 30 minutes.
Step 3
Mix the beets and onions together with the marinade with kvass, salt, and refrigerate for 20 minutes.
Step 4
Cut the cucumbers into the same strips as the beets, add a little salt. Peel and cut the eggs in half. Dip the tops in boiling water for 40-50 seconds, then dry and cut into thin slices.
Step 5
Remove the thin film from the squid fillet, cut the fillet into thin strips, salt, pour boiling water over, leave for 5 minutes, discard the squid in a colander.
Step 6
Arrange the squid, cucumbers and tops in bowls. Pour in kvass with beets and onions, put half an egg on top. Serve with sour cream and creamy horseradish.
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