Recipe Catalog

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).

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.

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.

Botvinya with lightly salted trout is a refreshing and nutritious dish of Russian cuisine that embodies summer freshness. Its history dates back centuries when this cold soup was popular among peasants and nobility. The base consists of pickled beets with greens, sorrel, and spinach, giving the soup a characteristic tang and rich green color. The light saltiness of the trout perfectly complements the vegetable composition, creating a rich flavor balance. Botvinya is served chilled with crunchy cucumbers, radishes, and herbs, as well as boiled eggs, making it particularly nutritious. Adding sour cream gives softness and roundness to the taste. This dish refreshes on a hot day and is an excellent choice for a light summer lunch, allowing one to enjoy the natural flavors of seasonal ingredients.

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.

Recipe from Vlad Piskunov, chef of the restaurant "Matryoshka".

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.

Botvinya is an ancient Russian cold dish that is refreshing and nutritious, especially popular in summer. Its history roots in peasant cuisine traditions using seasonal ingredients. The base of botvinya consists of beet broth mixed with bread kvass, giving the dish a sour and refreshing taste. Crunchy cucumbers, radishes, fragrant dill, and green onions enhance the freshness while anchovies add zest. Traditionally served with sour cream and boiled eggs, it creates a rich and balanced flavor. This ideal dish for hot days quenches thirst and offers lightness.