Description
Vintage Russian cold soup.
Ingredients
-
Tops
1 coup
-
Fish
0.5 kg
-
Cucumber
4 piece
-
Chicken egg
6 piece
-
Spinach
1 coup
-
Watercress
1 coup
-
Dill
1 coup
-
Brew
2 l
-
Sour cream
250 g
-
Salt
-
Spices
Cooking
Rinse fish and pripustit in a little water with salt and spices (pepper, Bay leaf).
Ready to cool and separated from the bones.
Beet tops washed together with the small roots of beet boil for 10 minutes. Drain the water, slice the tops.
Fresh spinach rinsed.
Spinach stew in a little water for 5 minutes. Drain water, chop.
Boiled eggs, chop.
Watercress wash, separate the leaves and chop.
Large bunch of dill chop.
All the ingredients to combine in a saucepan, cover with cold kvass. Serve chilled beet soup. To each plate add the fish and cream.
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