Fish Botvinya on Kvass
4 servings
30 minutes
A restaurant version of an old cold soup is prepared in "Zaseka" with three fish products: salmon, sturgeon and shrimp. But even if you don't have sturgeon on hand, take note of the principle of making such botvinya : in addition to beet tops, which gave the soup its name, it uses spinach chopped in a blender. It gives the soup thickness, freshness and an emerald hue. Yes, and only sour kvass, okroshka, is appropriate in botvinya. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).
1
Wash and clean spinach, beet greens, and sorrel from roots. Set the roots aside.
- Fresh spinach leaves: 240 g
- Beet greens: 120 g
- Sorrel: 40 g
2
Pour boiling water over all the leaves for 1-2 minutes, drain in a colander, and then chop randomly.
3
Cut the beet greens into small cubes and add vinegar and sugar. Salt to taste and let marinate.
- Beet greens: 120 g
- Wine vinegar: 40 ml
- Sugar: 40 g
- Salt: to taste
4
Blend the spinach until it becomes a puree. Set aside.
- Fresh spinach leaves: 240 g
5
Put a pot of water on high heat. Once the water boils, reduce the heat to low and add bay leaf, thyme, dill, and peppercorns.
- Bay leaf: to taste
- Wild thyme: to taste
- Dill: 12 g
- Black peppercorns: to taste
6
Send salmon, sturgeon, and shrimp to the pot for 2 minutes. Then carefully remove the contents of the pot with a slotted spoon.
- Salmon: 80 g
- Sturgeon: 80 g
- Shrimp: 40 g
7
Clean the shrimp from the shell.
- Shrimp: 40 g
8
Wash the cucumbers, peel them, and cut into small cubes.
- Cucumbers: 160 g
9
Add mustard, horseradish, salt, and sugar to taste to the kvass, along with spinach puree.
- White kvass: 800 ml
- Mustard: 20 g
- Horseradish: 20 g
- Salt: to taste
- Sugar: 40 g
- Fresh spinach leaves: 240 g
10
Place a mix of greens and sorrel on the plate. Add pickled beet greens roots.
- Beet greens: 120 g
- Sorrel: 40 g
- Beet greens: 120 g
11
Place the sliced cucumber. Top with slices of sturgeon and salmon, shrimp.
- Cucumbers: 160 g
- Sturgeon: 80 g
- Salmon: 80 g
- Shrimp: 40 g
12
Chop the green onion finely and add it to the plate.
- Spring onion: 20 g
13
Pour the kvass mixture.
- White kvass: 800 ml
14
To serve.