Botvinya fish

Ingredients

• 1 l white kvass
• 2 packages (120 g each) slightly salted fish
• 350 g leafy greens (spinach, beet tops, nettles)
• 2 medium cucumbers
• 5 green onions
• 5 sprigs of dill
• salt
• crushed ice for serving

Cooking

Step 1

Rinse leafy greens in cold water, shake off. Place in a saucepan and cover with 2 cups of cold water. Put on fire, bring to a boil and cook over medium heat for 30 minutes. Throw on a sieve and wipe or chop in a blender, cool.

Step 2

Peel cucumbers and grate. Finely chop the dill and green onion. Put the cucumbers, dill and green onions in a bowl, salt and rub with a wooden spoon to release the juice.

Step 3

Pour the cucumbers with kvass, add the grated greens and mix. Put ice in a bowl.

Step 4

Arrange slices of coho salmon on plates and fill with botvinia.