Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
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).
18
4
30
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.
10
4
30
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.
16
5
60
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.
14
4
30
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.
13
6
60
Recipe from Vlad Piskunov, chef of the restaurant "Matryoshka".
9
4
45
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.
14
6
25
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
8
4
120
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.
14
6
15
Lohikeitto is a gem of Finnish cuisine, a warming and tender soup with red fish. Its history roots in northern traditions where fish has always been a staple. The taste of Lohikeitto is a harmony of creamy softness, subtle thyme and dill aroma, complemented by rich fish broth. Potatoes add thickness and nourishment to the soup, while butter finishes the composition with silkiness. Served hot with rye bread, it offers comfort and warmth even on the coldest days. Lohikeitto is the perfect choice for those who appreciate simplicity and sophistication at the same time.
11
6
90
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
9
5
150
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
19
6
45
Fish broth made from the heads of red fish is the quintessence of Russian cuisine, embodying the traditions of northern regions where fish has always been a staple. This aromatic, rich broth is prepared from the heads of noble red fish, providing a deep flavor and appetizing golden hue. The richness of flavors unfolds through a combination of classic vegetables like onion, carrot, and fennel that add gentle sweetness. Lemon and orange zest add refined freshness while black pepper brings a hint of spiciness. This broth is perfect as a base for traditional Russian fish soups or as a standalone dish that warms the soul on cold days.
11
4
45
Creamy fish soup with two types of fish is a harmonious blend of tenderness and richness rooted in European culinary traditions. This recipe combines the rich flavors of white and red fish with silky cream, creating an incredibly soft texture and pleasant aftertaste. The base of the dish is a fragrant broth infused with spices and vegetables that highlights the freshness of the fish. Mashed potatoes mixed with cream add tenderness and a creamy consistency to the soup, while subtle notes of dill complete the flavor composition. Such recipes are believed to have originated in coastal regions where fresh fish was a staple food. This dish is perfect for a cozy family dinner, warming with its rich taste and evoking memories of the sea breeze.
16
6
45
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
21
4
120
