Botvinya with kvass

Ingredients

• 1.5 l kvass
• 500-600 g fresh or salted salmon fillet
• water, fish broth or broth
• 400-500 g of leafy greens (sorrel, spinach, beet tops, gout, nettle)
• 1 tbsp lemon juice or white wine vinegar
• 2-3 small cucumbers
• small bunch of green onions
• small bunch of dill
• salt to taste
• crushed ice

Cooking

Step 1

Put the salmon fillet in a flat saucepan and cover with cold water with wine, lemon juice, broth or fish broth so that the fish is only covered with liquid. Bring to a boil over medium heat, reduce heat and simmer for 5-7 minutes for every 2.5 cm of fish thickness. Cool the fish in the broth.

Step 2

Rinse all leafy greens, put in a saucepan, adding cold water flush with the leaves. Bring to a boil and simmer over low heat for 30 minutes, pressing the greens from time to time. Throw the boiled greens in a colander, wipe and cool.

Step 3

Peel cucumbers and finely chop along with onions and dill. Lightly salt and rub with a wooden masher.

Step 4

Dilute the mashed tops with cold kvass, add crushed cucumbers and greens.

Step 5

Put ice in the boot. Put thinly sliced fish in each plate, fill with botvinia.