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.

Cooking time

1h 39m

Servings

Catalog