Botvinya from nettles
6 servings
25 minutes
Botvinya made from nettles is a refreshing and nutritious cold soup rooted in Russian culinary traditions. In ancient times, it was served on hot summer days when a light yet rich meal was needed. The main ingredient is young nettle, rich in vitamins and giving the dish a unique herbal flavor. Combined with sorrel and spinach, it creates a pleasant tartness, while horseradish and mustard add spiciness. Kvass and beet juice form a cool base perfectly complemented by fresh vegetables and herbs. Smoked eel adds depth of flavor and richness to the dish, while boiled eggs provide softness and heartiness. Botvinya is not just a soup but a whole ritual of flavors and textures that can offer a sense of freshness and vitality in the summer heat.
1
Prepare all the ingredients.
2
Boil the eggs hard.
- Chicken egg: 6 pieces
3
Wash nettles and other greens well to remove sand and dust. Dry them.
- Young nettle: 100 g
- Sorrel: 50 g
- Spinach: 50 g
4
Remove nettle leaves from the tough stems, cut the stalks of the sorrel. Chop all the leaves.
5
Chop dill and parsley finely.
- Dill: 10 g
- Parsley: 10 g
6
Cut the radishes and cucumbers into strips.
- Radish: 100 g
- Cucumbers: 150 g
7
Mix horseradish and mustard. Gradually, while constantly whisking, pour in kvass and beet juice until the horseradish and mustard are fully dissolved. Taste and salt to your liking.
- Horseradish: to taste
- Mustard: to taste
- Bread kvass: 1 l
- Beetroot juice: 500 ml
- Salt: to taste
8
Arrange the vegetables and greens on plates and pour them with a mixture of kvass and beet juice.
- Bread kvass: 1 l
- Beetroot juice: 500 ml
9
Place a boiled egg and smoked fish in each plate.
- Chicken egg: 6 pieces
- Smoked eel: 300 g
10
Serve botvinya on a hot day.
