Botvinya with fish
4 servings
30 minutes
Botvinya with fish is an ancient dish of Russian cuisine, refreshing and spicy. Its history dates back to the times when peasants prepared summer soups based on kvass using seasonal greens. The delicate combination of spinach and sorrel gives the soup a sweet-sour taste, while bread kvass adds a slight tartness. Cucumbers and greens fill botvinya with freshness, and horseradish adds a spicy sharpness. Boiled fish is a traditional addition that makes the dish more filling and elegant. Botvinya is perfect for hot days when you want something cool and aromatic. It is served chilled, making it an excellent option for a summer lunch.
1
Sort and wash the spinach and sorrel well; then boil the spinach in boiling water, and stew the sorrel separately in a covered pot.
- Spinach: 250 g
- Sorrel: 250 g
2
Pass the spinach and sorrel through a sieve. Place the prepared puree in a pot, add sugar, salt, a little mustard, and dilute it all with bread kvass, then add diced fresh cucumbers, chopped green onions, and dill.
- Sugar: 1 teaspoon
- Salt: to taste
- Mustard: to taste
- Bread kvass: 1 l
- Cucumbers: 2 pieces
- Spring onion: 75 g
3
When serving, place grated horseradish and pieces of boiled fish on the plate, which can also be served on a separate dish.
- Horseradish: 50 g
- Fish: 250 g
