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How to cook beetroot with fish
The restaurant version of beetroot soup with fish
Beetroot, Lithuanian-Belarusian cold borscht relative and botvinya, in the restaurant version prepared, contrary to tradition, fish broth and served chilled with fish and crayfish. Without the jingoism and, most importantly, delicious.
Ingredients:
1. In a saucepan with salted water put the carrots, 5 grams of fennel, onion, tarragon, thyme, Bay leaf and black pepper. Put on the stove and once the water is boiling, immerse the fish pieces and cancer of the cervix. Cook for five to seven minutes until tender, then take out fish and allow to cool, and the strain the broth into four serving of beetroot will need 240 ml.
2. Four leaf beet to postpone for decoration, the remaining leaves and stems finely chopped and separately blanch until soft (leaves — stems — two minutes) in a small amount of water. First it needs a little salt to preserve the color of green.
3. Greens — sorrel, dill and green onion — wash, slightly dry and finely chop. Boiled beets (120 ml beet broth need to leave) and cucumbers cut into small cubes.
4. Serve onto plates, which will be a beetroot (or a tureen) mustard, horseradish, chopped Basil, remaining dill, green onions, diced beets and cucumber, add a little salt and sugar, pour lemon juice and beet broth and stir.
5. Pour the beetroot-based broth, which was aterials fish, and kvass. Slices of chilled fish and crayfish to be served with the soup separately — put them on beetroot leaves on a plate with ice. Cooking with
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: eda.ru/recepty/supy/svekolnik-s-riboj-33451
Beetroot, Lithuanian-Belarusian cold borscht relative and botvinya, in the restaurant version prepared, contrary to tradition, fish broth and served chilled with fish and crayfish. Without the jingoism and, most importantly, delicious.
Ingredients:
- onion — 1 head
- carrots - 1 piece
- salmon 120 g
- pike 120 g
- cancer of the cervix — 8 pieces
- beet — 170 g
- beet greens — 220 g
- cucumbers — 80g
- sorrel - 60 g
- green onions — 30 g
- dill — 17 g
- tarragon -2 stalk
- thyme — 2 stalks
- kvass bread — 240 ml
- hell — 32 g
- mustard — 32 g
- Bay leaf — 5 pieces
- lemon juice — 20 ml
- salt — to taste
- sugar — to taste
- black pepper — 1 g
1. In a saucepan with salted water put the carrots, 5 grams of fennel, onion, tarragon, thyme, Bay leaf and black pepper. Put on the stove and once the water is boiling, immerse the fish pieces and cancer of the cervix. Cook for five to seven minutes until tender, then take out fish and allow to cool, and the strain the broth into four serving of beetroot will need 240 ml.
2. Four leaf beet to postpone for decoration, the remaining leaves and stems finely chopped and separately blanch until soft (leaves — stems — two minutes) in a small amount of water. First it needs a little salt to preserve the color of green.
3. Greens — sorrel, dill and green onion — wash, slightly dry and finely chop. Boiled beets (120 ml beet broth need to leave) and cucumbers cut into small cubes.
4. Serve onto plates, which will be a beetroot (or a tureen) mustard, horseradish, chopped Basil, remaining dill, green onions, diced beets and cucumber, add a little salt and sugar, pour lemon juice and beet broth and stir.
5. Pour the beetroot-based broth, which was aterials fish, and kvass. Slices of chilled fish and crayfish to be served with the soup separately — put them on beetroot leaves on a plate with ice. Cooking with
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: eda.ru/recepty/supy/svekolnik-s-riboj-33451
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