Borscht with cold beet soup (Botvinya)

Description

The recipe won't take much time. The fish should be thoroughly scalded and rinsed, then placed in a pot in a single layer, adding onion and parsley. Then everything is poured with boiling water, salted, and simmered over low heat until cooked. Afterwards, the fish is cooled in this broth. Blanch the sorrel and spinach, then pass them through a sieve and cool. Then add spices (sugar, lemon zest, salt) and dilute everything with kvass. Cucumbers are cut into small cubes, and horseradish is grated. Green onions are finely chopped. All these ingredients are added to the kvass mixture. When serving, place the fish in a bowl and pour over with our "kvass." For a more interesting flavor, add a slice of lemon and dill. Serve hot.

Instructions