Botvinya on white kvass
4 servings
30 minutes
Botvinya in white kvass is a refreshing dish of Russian cuisine, perfect for summer days. This ancient cold soup combines the freshness of greens with the rich taste of kvass. Botvinya has been prepared since the 19th century and was valued for its ability to quench thirst and provide a feeling of fullness. The main ingredients are beet tops and sorrel, which give the soup a slight sourness. Salmon adds tenderness, while cucumbers provide a pleasant crunch. Grated horseradish and herbs enhance the flavor, and crispy Borodinsky bread with garlic turns the meal into a true gastronomic ritual. Serving it with ice cubes intensifies the refreshing effect, making botvinya an excellent choice in hot weather.
1
Place the eggs in boiling water and boil for 10-12 minutes. Cool, peel, and slice into rings.
- Chicken egg: 3 pieces
2
Chop the beet greens and sorrel into thin strips, toss them into boiling water for a couple of minutes, then remove with a slotted spoon.
- Beet greens: 50 g
- Sorrel: 50 g
3
Cut the salmon into cubes, throw it into the water where the greens were blanched for 1-2 minutes.
- Salmon fillet: 200 g
4
Grate cucumbers on a coarse grater, chop dill and green onions. Mix with blanched greens and pour in kvass, add grated horseradish and stir.
- Cucumbers: 300 g
- Dill: 50 g
- Spring onion: 50 g
- White kvass: 1 l
- Grated horseradish: to taste
5
Fry the bread slices in vegetable oil on one side for 20 seconds, then flip them over, place thin slices of garlic on the bread, fry for another 30 seconds and remove from heat. Sprinkle with coarse salt.
- Borodino rye bread: 4 pieces
- Garlic: 3 cloves
- Coarse salt: to taste
- Vegetable oil: 30 ml
6
On a flat plate, arrange rings of pickled cucumber, boiled egg, slices of bread, and blanched salmon. In a deep bowl, place the botvinya and a couple of ice cubes.
- Pickled cucumbers: 2 pieces
- Chicken egg: 3 pieces
- Salmon fillet: 200 g