📝 About This Recipe
Botvinya is often hailed as the 'Queen of Russian Cold Soups,' a sophisticated and historical masterpiece that predates the more common Okroshka. This vibrant green soup features a complex base of tart bread kvass infused with a purée of sorrel and spinach, creating a refreshing citrus-like zing. Traditionally served in three parts—the chilled soup, a platter of poached noble fish, and a bowl of crushed ice—it offers a luxurious interplay of temperatures and textures that defines the pinnacle of Slavic summer dining.
🥗 Ingredients
The Green Base
- 300 grams Sorrel (fresh) (stems removed, roughly chopped)
- 200 grams Spinach (fresh) (washed and stemmed)
- 1.5 liters White Bread Kvass (unsweetened, chilled (traditional sour style))
- 1 tablespoon Sugar (to balance the acidity)
- 1 tablespoon Lemon juice (if kvass is not tart enough)
The Poached Fish (The 'Body')
- 600 grams Salmon or Sturgeon fillet (cut into 4 thick portions)
- 2 pieces Bay leaf
- 5 pieces Black peppercorns
- 100 ml Dry white wine (for the poaching liquid)
Fresh Elements & Aromatics
- 2 medium English Cucumbers (finely diced)
- 1 bunch Green onions (finely sliced)
- 1/2 cup Fresh Dill (chopped)
- 2 tablespoons Horseradish (prepared) (grated, for a spicy kick)
- 1 teaspoon Yellow Mustard (mild Russian style)
👨🍳 Instructions
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1
Begin by preparing the greens: Place the sorrel and spinach in a large saucepan with just a splash of water. Cover and steam over medium heat for 3-5 minutes until completely wilted.
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2
Drain the greens through a fine-mesh sieve, pressing firmly with a spoon to remove all excess liquid. This prevents the soup from becoming watery.
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3
Rub the wilted greens through the sieve or pulse in a blender until you have a smooth, vibrant green purée. Let this cool to room temperature.
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4
Prepare the poaching liquid for the fish: In a wide pan, combine 1 liter of water, the white wine, bay leaves, peppercorns, and a pinch of salt. Bring to a gentle simmer.
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5
Carefully slide the fish fillets into the poaching liquid. Cook for 8-12 minutes (depending on thickness) until the fish is opaque and flakes easily. Remove with a slotted spoon and chill completely in the refrigerator.
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6
In a small bowl, create the flavor paste: Combine the finely sliced green onions with a pinch of salt and mash them with a wooden spoon until they release their juices.
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7
Whisk the horseradish, mustard, and sugar into the onion mixture until well combined.
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8
In a large chilled tureen or bowl, combine the green purée with the onion-horseradish paste. Slowly pour in the chilled kvass while whisking constantly to ensure a smooth, integrated base.
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9
Stir in the diced cucumbers and chopped dill. Taste the soup; if it lacks 'brightness,' add the lemon juice and another pinch of salt.
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10
Place the soup in the refrigerator for at least 30 minutes to allow the flavors to marry and the temperature to drop to ice-cold.
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11
Prepare a separate serving platter for the chilled poached fish, garnishing it with fresh lemon slices and sprigs of dill.
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12
Just before serving, fill a small side bowl with crushed ice. This is used by diners to keep their individual portions of soup perfectly cold while eating.
💡 Chef's Tips
Always use 'White Kvass' (okroshechniy) if possible, as the standard dark bread kvass is often too sweet for this savory dish. If sorrel is unavailable, substitute with extra spinach and the juice of a whole lemon to mimic the characteristic tartness. Do not skip rubbing the greens through a sieve; the silky texture of the purée is what distinguishes an authentic Botvinya from a rustic soup. Ensure the fish is completely cold before serving; the contrast between the chilled fish and the icy soup is essential. For an extra touch of luxury, add a few cooked crayfish tails or small shrimp to the fish platter.
🍽️ Serving Suggestions
Serve with a side of dark, crusty rye bread and high-quality salted butter. Pair with a chilled shot of premium vodka or a dry, crisp Riesling to complement the acidity. Present the soup in clear glass bowls to showcase the beautiful emerald green color. Place the bowl of crushed ice in the center of the table so guests can add a spoonful to their soup as needed. Offer extra horseradish on the side for those who prefer a more pungent, sinus-clearing experience.