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(320 г);"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"морковь — 1 шт. (130 г);"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"лук — 1 шт. (150 г);"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"помидоры — 1 шт. (105 г);"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"кинза — 20 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"чеснок — 3 зубка;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"лавровый лист — 2 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"вода — 1,7 л;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"чёрный перец — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"приправа для супа — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"растительное масло — для жарки."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Процесс приготовления"},{"type":"text","text":":"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разрежьте картофель на несколько частей и положите в кастрюлю с водой. Доведите воду до кипения и варите картофель после закипания 15 минут."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Нарежьте мелко лук и обжарьте его на сковороде с растительным маслом до слегка румяного цвета."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Положите к луку морковь и продолжайте обжаривать ещё несколько минут."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Затем положите нарезанные стебли ботвы и нарезанный помидор. Помидор лучше предварительно ошпарить кипятком и снять кожицу. Обжаривайте овощи ещё 3 минуты."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Положите зажарку в кастрюлю к картофелю. Поварите суп ещё 10 минут на небольшом огне."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Спустя это время извлеките кусочки картофеля и разомните его вилкой."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Верните картофель в суп, а также добавьте нарезанные листья ботвы, измельчённый чеснок, лавровый лист, перец, приправу для супа и соль. Перемешайте и варите суп ещё 5 минут."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Попробуйте суп и при необходимости отрегулируйте по своему вкусу. А затем положите нарезанную кинзу. Выключите огонь и дайте супу постоять 5 минут."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Постный борщ со свекольной ботвой готов."}]}]}]}],"path":{"items":[{"text":"www.iamcook.ru"}]},"url":"https://www.iamcook.ru/showrecipe/28440","headline":"Борщ со свекольной ботвой (постный) — рецепт с фото пошагово","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.iamcook.ru/showrecipe/28440","subtitle":{"path":{"items":[{"text":"www.iamcook.ru"}],"favicon":{"index":5,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}},{"pos":1,"query":"Можно ли класть в \u0007[борщ\u0007] \u0007[свекольную\u0007] \u0007[ботву\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"\u0007[Борщ\u0007] с мясом и \u0007[свекольной\u0007] ботвой – горячее первое блюдо, которое обычно \u0007[готовят\u0007] весной и ранним летом, когда в огородах буйствует \u0007[свекольная\u0007] ботва. В нашем доме такой \u0007[борщ\u0007] появлялся, когда бабушка прореживала \u0007[свёклу\u0007]. Блюдо \u0007[готовили\u0007] из старого и нового урожая – прошлогодние корнеплоды отваривали в мундире заранее или запекали в духовке, а молодую ботву шинковали и добавляли в самом конце вместе с варёной \u0007[свеклой\u0007], чтобы сохранить яркий цвет."},"source":{"url":"https://www.botanichka.ru/article/borshh-s-myasom-i-svekolnoy-botvoy/","subtitle":{"path":{"items":[{"text":"botanichka.ru"}],"favicon":{"index":7,"pageNumber":0,"size":"m"}}}},"url":"https://www.botanichka.ru/article/borshh-s-myasom-i-svekolnoy-botvoy/"}},{"pos":2,"query":"Как использовать \u0007[ботву\u0007] \u0007[свеклы\u0007] для \u0007[борща\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"Свекольную ботву рубим мелко вместе с черешками."}]},{"content":[{"type":"text","text":"Через 40 минут добавляем в кастрюлю нарезанный картофель, снова доводим до кипения, варим 10-15 минут."}]},{"content":[{"type":"text","text":"За 5-7 минут до готовности борща с мясом солим его по вкусу и бросаем в кастрюлю свеклу и ботву. Долго кипятить эти ингредиенты нельзя – красный борщ не получится, цвет станет буро-оранжевым, а ботва и вовсе пропадёт из виду."}]},{"content":[{"type":"text","text":"На стол подаём со сметаной и свежим хлебом."}]}],"path":{"items":[{"text":"botanichka.ru"}]},"url":"https://www.botanichka.ru/article/borshh-s-myasom-i-svekolnoy-botvoy/","headline":"Борщ с мясом и свекольной ботвой. Пошаговый рецепт с фото — Ботаничка","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.botanichka.ru/article/borshh-s-myasom-i-svekolnoy-botvoy/","subtitle":{"path":{"items":[{"text":"botanichka.ru"}],"favicon":{"index":7,"pageNumber":0,"size":"m"}}}}}},{"pos":3,"query":"Как сварить холодный свекольник из \u0007[ботвы\u0007] и \u0007[свеклы\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Согласно источнику, вот один из рецептов холодного свекольника с ботвой."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"свёкла (молодая с ботвой, средняя) — 2 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"картофель (средний) — 2 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"морковь — 1 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"огурец — 1 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"лимон (сок) — ½ шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"яйца перепелиные — по 2 на порцию;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"редис — 3–6 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"колбаса (варёная) — 100 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"масло оливковое — 2 ст. л.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"сметана для подачи;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль, перец, сахар — по вкусу."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Свеклу с ботвой хорошенько вымыть."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разделить свёклу на 4 части: зелёная часть ботвы, стебли, сама свёкла и мусор. Мусор выкинуть."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Зеленую часть сложить в пакет и убрать в холодильник."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Стебли нарезать соломкой длиной около 4 см."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Картофель очистить и нарезать соломкой."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В кастрюлю залить 2 л воды, положить картофель. Как только вода закипит, добавить нарезанные стебли свёклы."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Морковь нарезать соломкой."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Обжарить морковь на небольшом огне на оливковом масле."}]}]}]},{"value":9,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Корнеплод свёклы нарезать соломкой."}]}]}]},{"value":10,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Слегка обжарить, а затем потушить нарезанную свёклу с соком половины лимона на оливковом масле до мягкости."}]}]}]},{"value":11,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавить свёклу и морковь в бульон. Дать повариться 5 минут и снять кастрюлю с огня, дать супу остыть."}]}]}]},{"value":12,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Огурец нарезать соломкой."}]}]}]},{"value":13,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Редиску нарезать тонкими кружками."}]}]}]},{"value":14,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Колбасу нарезать соломкой."}]}]}]},{"value":15,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавить огурцы, редиску и колбасу в суп и отправить на несколько часов в холодильник."}]}]}]},{"value":16,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Отварить перепелиные яйца (5 минут), очистить от скорлупы и разрезать на 2 части."}]}]}]},{"value":17,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Ботву мелко порубить."}]}]}]},{"value":18,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разлить суп по тарелкам, добавить ботву, перепелиные яйца и сметану."}]}]}]}]}]}],"path":{"items":[{"text":"lady.mail.ru"}]},"url":"https://lady.mail.ru/recipe/13838-holodnyj-svekolnik-s-botvoj/","headline":"Холодный свекольник с ботвой - пошаговый рецепт с фото, ингредиенты, как приготовить","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://lady.mail.ru/recipe/13838-holodnyj-svekolnik-s-botvoj/","subtitle":{"path":{"items":[{"text":"lady.mail.ru"}],"favicon":{"index":9,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}},{"pos":4,"query":"Сколько варить \u0007[ботву\u0007] \u0007[свеклы\u0007] в \u0007[борще\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Согласно источнику, борщ со свекольной ботвой варится "},{"text_weight":"bold","type":"text","text":"40 минут"},{"type":"text","text":"."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Вот пошаговая инструкция:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разрежьте картофель на несколько частей и положите в кастрюлю с водой. Доведите воду до кипения и варите картофель после закипания 15 минут."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Нарежьте мелко лук и обжарьте его на сковороде с растительным маслом до слегка румяного цвета."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Положите к луку морковь и продолжайте обжаривать ещё несколько минут."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Затем положите нарезанные стебли ботвы и нарезанный помидор. Помидор лучше предварительно ошпарить кипятком и снять кожицу. Обжаривайте овощи ещё 3 минуты."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Положите зажарку в кастрюлю к картофелю. Варите суп ещё 10 минут на небольшом огне."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Спустя это время извлеките кусочки картофеля и разомните его вилкой."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Верните картофель в суп, а также добавьте нарезанные листья ботвы, измельчённый чеснок, лавровый лист, перец, приправу для супа и соль. Перемешайте и варите суп ещё 5 минут."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Попробуйте суп и при необходимости отрегулируйте по своему вкусу. Затем положите нарезанную кинзу. Выключите огонь и дайте супу постоять 5 минут."}]}]}]}]}]}],"path":{"items":[{"text":"www.iamcook.ru"}]},"url":"https://www.iamcook.ru/showrecipe/28440","headline":"Борщ со свекольной ботвой (постный) — рецепт с фото пошагово","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.iamcook.ru/showrecipe/28440","subtitle":{"path":{"items":[{"text":"www.iamcook.ru"}],"favicon":{"index":5,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}},{"pos":5,"query":"Что можно приготовить \u0007[из\u0007] \u0007[свекольной\u0007] \u0007[ботвы\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Свекольная ботва"},{"type":"text","text":" — это вкусная листовая зелень, которая встречается на полках супермаркетов под модным названием «мангольд». "}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Из свекольной ботвы можно приготовить:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"салат;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"суп;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"пирог."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Также можно заморозить свекольную ботву в контейнерах или многоразовых пакетах, чтобы использовать её круглый год."}]}]}]}],"path":{"items":[{"text":"food.ru"}]},"url":"https://Food.ru/articles/8845-ot-phali-do-botvini","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://Food.ru/articles/8845-ot-phali-do-botvini","subtitle":{"path":{"items":[{"text":"food.ru"}],"favicon":{"index":11,"pageNumber":0,"size":"m"}}}},"disclaimer":"Kaynak baz alınarak, YaGPT sinir ağı tarafından oluşturulmuştur, hatalar içerebilir"}}],"title":"Hızlı yanıtlar","controlSize":"xm","searchUrlTemplate":"/search/?filters_docs=direct_cm&lr=20815&text=__METADOC_QUERY__&rq=1&src=rec_on_metadoc&serp-reload-from=related_discovery","preload":true,"addCard":false,"hasFooter":true,"a11yTitle":"","footer":{"report":{"featureInfo":{"type":"Метадокумент"},"feature":"Метадокумент","checkBoxLabels":[],"selectParams":{"fieldName":"Выбранный вопрос метадокумента","items":["Как приготовить борщ со свекольной ботвой?","Можно ли класть в борщ свекольную ботву?","Как использовать ботву свеклы для 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