Botvinia (Cold, Green Vegetable Soup with Fish)
Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia
Yield
8 servingsPrep
10 minCook
10 minReady
120 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
peeled, halved, seeded and diced |
|
| 1 ½ | pounds |
spinach
fresh, washed |
|
| 6 | tablespoons |
lemon juice
fresh squeezed |
|
| 1 ½ | pounds |
sorrel leaves
fresh |
* |
| 3 | tablespoons |
horseradish root
fresh, grated |
* |
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
sugar
|
|
| ½ | pound |
crab meat
|
|
| 1 ½ | pounds |
fish, sturgeon
poached, cut into 1 inch pieces, or poached whitefish |
* |
| 1 | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | ounces |
vodka
|
|
| 1 ½ | quarts |
beer
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
peeled, halved, seeded and diced |
|
| 680.4 | g |
spinach
fresh, washed |
|
| 9E+1 | ml |
lemon juice
fresh squeezed |
|
| 680.4 | g |
sorrel leaves
fresh |
* |
| 45 | ml |
horseradish root
fresh, grated |
* |
| 5 | ml |
salt
|
|
| 3.8 | ml |
sugar
|
|
| 226.8 | g |
crab meat
|
|
| 680.4 | g |
fish, sturgeon
poached, cut into 1 inch pieces, or poached whitefish |
* |
| 237 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 57.8 | ml/g |
vodka
|
|
| 1.5 | quarts |
beer
|
*
|
Directions
Instead of beer you could use 1½ qt Kvas (see attached recipe)
Boil 3 quarts of water in a large pan. When boiling briskly add the spinach and the sorrel.
Cook uncovered at a brisk boil for 6 to 8 minutes. drain water off, wash vegetables in cold water, then purée in blender. cool to room temperature.
Combine the other ingredients in bowl, except for the beer and vodka.
When mixed well slowly add the beer and the vodka stirring constantly.
Chill for a minimum of 2 hours before serving.
