Botvinya (botvinnik) hot, meat-free

[Bianchi]

Botvinya (botvinnik) hot, meat-free

Category: First meal

Ingredients
Beet tops (frozen)	500gr
medium potatoes	4 things
medium carrots	2 pcs
beet medium	1 PC
canned beans. in tomato sauce	1can
Bulb onions	1 PC
salt	1h l.
bay leaf, red pepper	taste
water	3 liters

Cooking method

• The butter dish is in full swing, and the butter week is also called meat-eating week, this is a week of preparation for fasting, when you can still eat dairy products, eggs and fish, but meat is no longer possible. That is why it is called meat-eating week!
• How I posted it here Bianchi, recipe for soup with nettles, and in the discussion I remembered about my favorite botvinnik, that's how it is called at home, but apparently it's some kind of distorted name, it's probably correct to call it botvinia after all. And we make this botvinya not cold, as is usually customary, but hot!
• Last summer, we had excellent tops (beets, nothing else). And a lot of it was born, and so that such a valuable product would not disappear, I decided to freeze it. No sooner said than done, I cut it, put it in packages of 500g, and added to the packages what I collected in the garden: in some packages of celery, in some sorrel, I don't remember everything. I put everything in the freezer, and realized that I had to buy a vacuum cleaner (I bought it already), otherwise they take up a lot of space, even with manually squeezed air, well, that's by the way.
• This is how it looks
• First, we peel the vegetables and cut them: potatoes and carrots, I rub on a Burner grater like french fries, and I rub beets like Korean carrots, or as you usually cut into soup, you don't need to grind them. We take a saucepan, I have a 5 liter one, pour 2.5-3 liters of boiling water into it, hot! We put on gas (stove) on medium gas (low power), fill up the chopped vegetables: potatoes and carrots, the water naturally stops boiling, wait until it boils again. Boil, open a jar of canned beans in tomato sauce and pour all of its contents into a saucepan, add onions, wait again until it boils. You can, of course, take pre-soaked beans and add tomatoes separately, but it's more convenient for me, and it's faster, just remember that there is already salt here and take it into account, I have given it taking into account the salt in the "canned food". It started to boil again, pour the frozen tops and grated beets, put the bay leaf, throw in the red pepper (I have not ground, my own grown small-small and evil-evil) salt, bring to a boil, reduce the gas (power) to a minimum and let it sweat for 15 -twenty.
• Everything can be served, of course better with sour cream. Since my husband doesn’t have enough meat, the bacon came in handy here, and behind him a glass somehow drew itself: girl_haha:

The dish is designed for

about 5 liters

Time for preparing:

from 1 hour to 1.5 hour

Cooking program:

handles, grater burner, knife

Note

I wrote here for a long time, but in fact, everything turns out very quickly, especially if you grind it on Burner. It is not necessary to boil for a long time and it is not necessary, I had 800 watts on the induction system, it was necessary to maintain it on gas so that it would not boil with a key, but gurgle slowly.
About the beet tops: so that the tops are not coarse, and so that the beets are early, we plant them in a greenhouse, literally two transverse strips (this is about 20 pieces), the rest grows on the street, and in the greenhouse there is less wind and more moisture, the tops are juicy, oily! I freeze, as I already wrote with different herbs here and green onions will go, celery, nettle, and sorrel, and of course dill, parsley, basil.A vacuum device will help us, otherwise my free-standing freezer is still not enough for me ... But in winter you take it out while you cook it costs ...

Similar recipes

Cold soup with chard (TATbRHA)

Harvesting beet leaves in the freezer (Admin)

Open summer pie with Swiss chard and pak choy cabbage. (MariV)

beautiful, bright supets-holiday

Swiss chard needs to be mastered - there are tops on it, it is true that it is chilly here, but you want

[Irina]

Irina, what an interesting vegetable, thanks you will have to try to grow in a greenhouse.

Swiss chard has a different taste than beet tops, more sour. I made Ossetian pies with him, I didn't like it. I tried Swiss chard leaves for wrapping stuffed cabbage, the effect is again the same - it gives a sour taste.
For an amateur.

[Olga]

Olga, I see, thanks for the warning.
Now I will harvest beet tops every year! It is very convenient to cook from frost, and my husband also likes the beet tops taste and beautiful color, even without beets.

[Olga]

Olga, it is written in the growing manuals that they break out very young leaves until oxalic acid has accumulated in them, well, how do they do with rhubarb while there is an abundance of malic acid in the petioles
I once in my life tasted Swiss chard leaves, such a fresh taste
but, really - as anyone likes
simple beet leaves are more familiar to us

[Irina]

IrinaWhat is good about beet tops is that we remove "both tops and roots", and everything from one garden bed - saving space. And the costs of both time and material are less, seeds have now risen so much

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka! What a hello from the summer came with your recipe! Thank you!
an_domini, Olya, my mother has been planting chard for several years (green, not burgundy), there is no sour taste at all throughout the growing season, even before autumn. Yes, there is a characteristic beet flavor, but rather sweetish. Maybe you had some kind of special?

[Nastya]

Nastya, we have never grown chard at all, this an_domini, gave such a characteristic. And this year, apparently because of the not hot, low-sun weather, the tops and outside were excellent. I harvested the last tops already in September, it is usually at this time already tough and rough. And this was a special year, for bees it was bad, but for beets, potatoes and onions, for example, it was good ... As the saying goes, "nature has no bad weather."

About Swiss chard: I planted both red and green.
I just wanted to use it as leaves instead of beetroot. To each his own. I didn't like it specifically in Ossetian pies and for stuffed cabbage rolls. In borscht, sourness is invisible against the background of tomato, moreover, there is water in the soup.
Each person tastes differently. I just think it should be noted that the taste of beet leaves and chard leaves are not the same.

[an_domini]

an_domini, thank you, it is good that you wrote, we are all here and gathered here to share knowledge and skills.

The first time I used beet tops for food. Live and learn The study turned out to be very tasty. Thank you!
True, I have a non-fasting option (I disposed of chicken broth). But I have no doubt that lean is good too.
Thanks again!

[Irina]

Irina, very glad it came in handy! And today I will cook another version of botvinia, this time with asparagus beans, and later I will write the product layout here. What is good about botvinya without meat - in summer you can eat it not only hot, but also cold. My husband loves botvinya, I hope this simple, healthy and tasty dish will take root in your family too!