📝 About This Recipe
Botvinya is the most sophisticated and noble of Russian cold soups, once a staple at the Tsar's table for its refreshing complexity and luxury. Unlike its simpler cousin Okroshka, Botvinya features a vibrant base of pureed spring greens balanced by the tang of white and red bread kvass. Traditionally served with a side of poached noble fish and a bowl of crushed ice, it is the ultimate summer delicacy for those who appreciate the deep, herbal heritage of Slavic cuisine.
🥗 Ingredients
The Green Soup Base
- 300 grams Sorrel (fresh, stems removed)
- 200 grams Spinach (fresh baby spinach)
- 1 bunch Beet tops (young leaves only, finely chopped)
- 1 liter White Bread Kvass (unsweetened, traditional okroshka-style)
- 500 ml Dark Bread Kvass (to add depth and color)
- 1 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Salt (to taste)
- 1 tablespoon Lemon juice (freshly squeezed)
The Poached Fish
- 600 grams Salmon or Sturgeon fillet (skinless, cut into 4 portions)
- 2 pieces Bay leaf
- 5-6 pieces Black peppercorns
- 100 ml White wine (dry)
Fresh Elements and Garnish
- 3 pieces Cucumbers (small, Persian or Kirby style, finely diced)
- 1 bunch Green onions (finely sliced)
- 1/2 cup Fresh Dill (chopped)
- 1-2 tablespoons Horseradish (freshly grated or prepared white)
- 2 cups Crushed ice (for serving)
👨🍳 Instructions
-
1
Prepare the greens: Thoroughly wash the sorrel, spinach, and beet tops. Blanch them in a small amount of boiling salted water for 2-3 minutes until wilted.
-
2
Drain the greens through a fine-mesh sieve, pressing out excess moisture. Rub the greens through the sieve or pulse in a blender until you have a smooth, vibrant green puree.
-
3
In a large chilled tureen or bowl, combine the green puree with the white and dark kvass. Stir well to incorporate the thick puree into the liquid.
-
4
Season the liquid base with salt, sugar, lemon juice, and the grated horseradish. The flavor should be bright, tangy, and slightly spicy. Chill this mixture in the refrigerator for at least 2 hours.
-
5
Poach the fish: In a wide pan, bring water (enough to cover the fish) to a gentle simmer with the bay leaves, peppercorns, and white wine.
-
6
Carefully place the fish fillets into the simmering liquid. Poach for 8-10 minutes until the fish is opaque and just flakes with a fork. Do not overcook.
-
7
Remove the fish from the liquid and let it cool completely. Once cooled, keep it in the refrigerator until ready to serve.
-
8
Prepare the fresh vegetables: Finely dice the cucumbers and chop the dill and green onions. Place them in a separate small bowl.
-
9
Just before serving, stir the diced cucumbers, dill, and green onions into the chilled kvass-green mixture.
-
10
To serve authentically, set out three components for each guest: a deep bowl of the green soup, a small plate with the chilled poached fish, and a small bowl of crushed ice.
💡 Chef's Tips
Always use a mix of sorrel and spinach; the sorrel provides the signature tartness while the spinach adds body and color. If you cannot find traditional Russian kvass, use a mixture of sparkling water, extra lemon juice, and a touch of rye bread extract, though authentic kvass is highly recommended. Never serve the fish inside the soup; the temperature contrast and the texture are best maintained when served on the side. Rubbing the greens through a sieve rather than just blending gives the soup a much more refined, silky texture traditional to 'Imperial' versions. Ensure all components are ice-cold; Botvinya is meant to be the ultimate refreshment against summer heat.
🍽️ Serving Suggestions
Serve with a side of dark, toasted rye bread smeared with salty butter. Pair with a glass of chilled vodka or a dry, crisp white wine like Riesling. Provide extra horseradish on the side for those who prefer a more pungent kick. A dollop of thick sour cream (Smetana) can be added to the bowl for a creamier texture. Place the bowl of soup inside a larger bowl filled with crushed ice to keep it perfectly chilled throughout the meal.