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| RECIPE FOR BOTVINIA |
Title: Botvinia
Category: Soup Ethnic Side Dishes
Serves: 8
Ingredients:
| 1.00 | | Cucumber large, peeled, | | | -halved,seeded, & diced | | 1.50 | lb | Spinach leaves fresh, washed | | 6.00 | tb | Frsh lemon juice | | 1.50 | lb | Sorrel leaves, fresh | | 3.00 | tb | Horseradish root, fresh | | | -Grated | | 1.00 | ts | Salt | | 0.75 | ts | Sugar | | 0.50 | lb | Crab meat | | 1.50 | lb | Poached sturgeon, in 1" pcs. | | | - or - | | 1.50 | lb | Poached whitefish in 1" pcs. | | 1.00 | c | Scallions sliced | | 0.25 | c | Onion chopped | | 1.00 | | Garlic clove minced | | 2.00 | oz | Vodka | | 1.50 | qt | Beer | | | - or - | | 1.50 | qt | Kvas |
Instructions:
Boil 3 quarts of water in a large pan.
When boiling briskly add the spinach and the sorrel.
Cook uncovered at a brisk boil for 6-8 minutes.
drain water off, wash vegetables in cold water, then puree in blender.
cool to room temperature.
Combine the other ingredients in bowl, except for the beer and vodka.
When mixed well slowly add the beer and the vodka stirring constantly.
Chill for a minimum of 2 hours before serving.
ORIGIN: Olga Gorechev, St.
Petersburg, Russia
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