Fish botvinya
5 servings
60 minutes
Fish botvinya is a classic dish of Russian cuisine that is refreshing and rich in flavors. Historically popular among peasants and traders, it offers a hearty yet light cold soup. The base is an aromatic fish broth made from cod, complemented by beet greens, sorrel, radishes, and cucumbers to create a pleasant contrast of freshness and tartness. White kvass and crushed ice provide a refreshing chill to the dish, perfect for a hot day. Botvinya is rich in vitamins and easy to digest, while creamy horseradish adds zest. It is served chilled with sour cream, enjoying the unique combination of sour, sweet, and salty flavors. This is not just food but a culinary heritage that can surprise even the most discerning gourmet.
1
Wash the fish, remove the fillet and skin. Cut the fillet into large pieces.
- Cod: 1 piece
2
Prepare the broth. Place the fish backbone, peeled onion and carrot, and bay leaf in the pot.
- Onion: 0.5 head
- Carrot: 0.5 piece
- Bay leaf: 1 piece
3
Cut the stems of the dill and add them to the pot. Pour everything with 1 liter of water, place it on medium heat, and bring to a boil. Reduce the heat to low and simmer the broth for 20 minutes.
- Dill: 40 g
4
Place the cod fillet in it and cook for another 7 minutes.
- Cod: 1 piece
5
Transfer the fillet to a plate, remove the fish bones and vegetables from the pot, and strain the broth.
6
Cut the stems from the greens. Place the green leaves and sorrel in a saucepan and pour hot water over them.
- Radish tops: 100 g
- Beet tops: 100 g
- Sorrel: 100 g
7
After 30 seconds, take the sorrel leaves and transfer them to a bowl of cold water; after another minute, remove the leaves and place them there as well.
8
Wash cucumbers and radishes. Cut cucumbers into small slices and radishes into rings.
- Cucumbers: 4 pieces
- Radish: 100 g
9
Pour the kvass into an ice mold and freeze. Blend the resulting ice.
- White kvass: 200 ml
10
Cut the boiled fish fillet in half lengthwise, then into pieces of 2-3 cm. Chop the blanched greens into strips.
- Cod: 1 piece
- Radish tops: 100 g
- Beet tops: 100 g
- Sorrel: 100 g
11
Chop green onions and dill leaves finely.
- Green onions: 40 g
- Dill: 40 g
12
Mix all ingredients for botvinya in a bowl, except for fish, broth, and ice, add horseradish and stir.
- Creamy Horseradish: 1 tablespoon
13
Add salt and pepper to taste. Transfer the botvinya to plates, pour with chilled fish broth, add pieces of fish and crushed ice. Serve with sour cream.
- Sour cream: to taste
- Salt: to taste
- Ground black pepper: to taste